Strawberries White Roll (gluten-free)

Instructions

1. Turn the oven to 180 °C. Place baking paper on top of the pan and spead the ground almonds. Place the pan in the oven for 5 minutes. Remove and let cool.
2. Set another baking paper on a rectangular pan with dimensions of 23x33 cm. Brush with 1 tbso sunflower oil. Preheat oven to 150 °C.
3. Beat the egg whites with a mixer until fluffy snow. Gradually add the sugar until the mixture becomes dense and shiny. Add the corn flour and the lemon juice.
4. Separate 2 tablespoons of almond flour and stir the remaining in the white mixture with a spatula. Mix geltly to combine ingredients. Pour the mixture into the pan and distribute evenly to all corners. Sprinkle the reserved almonds above.
5. Place the pan in the oven for 25-30 minutes, until golden.
6. On the counter-top, put a sheet of paper and sprinkle with granulated sugar. (2 TBS). Turn the baked layer on the paper, peel the bottom sheet and let the cool for 5 minutes.
7. Spread over the sour cream, leaving on one long side uncovered notch. Distribute the chopped strawberries and roll from the long side.
8. Transfer the roll on a serving plate with the edge down. Cover the roll with foil and put it in the fridge for 30 minutes.
9. Before serving, sprinkle with powdered sugar.

• Servings : 8
• Ready in : 50 Minutes
• Course : Dessert and Snacks
• Recipe Type : Dessert, recipes for spring, recipes for summer
• Ingredient : Almond flour, Almonds, Caster sugar, Cornflour, Crème fraîche, Egg white, Lemon juice, Strawberry, Sugar