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Serves
10
Creator Notes
The final Spring dessert – gluten free strawberry swiss roll with coconut cream filling. Scrumptious vanilla cake, with a gentle-weight strawberry cream filling. —Karlie Kashat
Plan
3/4 cup
all-motive gluten-free flour
1/4 cup
ground almonds
1 cup
caster sugar
4
eggs
1 teaspoon
vanilla extract
1.5 tablespoons
unsweetened vanilla almond milk
1
15 ozcan coconut cream
1 teaspoon
vanilla extract
1 tablespoon
maple syrup
1 cup
strawberries, sliced
Instructions
- Pre-warmth oven to 350F
- Line a 9 x 13 in pan with parchment paper
- Combine collectively flour, almonds, and sugar
- In a separate bowl, beat the eggs and add vanilla and almond milk
- Fold moist ingredients into dry guaranteeing to incorporate heaps of air.
- Pour into pan and bake 20 minutes
- Sprinkle one more sever of parchment paper with sugar and CAREFULLY flip baked cake onto it. Roll into a tight roll with parchment paper between. Let frigid as a minimal 1 hr, to room temp.
- Beat coconut cream, vanilla, and maple syrup to make frosting. Unroll cake and spread cream + sliced strawberries. Roll help up (with out parchment paper this time). Roll in foil/saran wrap and refrigerate as a minimal 1 hr to help it maintain or not it’s form.
- Rob far from fridge, garnish as desired, sever and serve!
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