Tuesday, 24 July 2012

Slimming World black forest roulade


We had a food-tasting session at Slimming World recently, where everyone was encouraged to make or bring a sweet snack or dessert. I couldn't resist the chance to bake, especially as it meant I wouldn't necessarily have to eat any of it - so I decided to use the opportunity to use an ingredient I don't actually like!

The new Slimming World recipe book "Love desserts, love Slimming World" had a recipe for black forest roulade, and since I don't like cherries I knew I was unlikely to make it otherwise. I was a little nervous as the only other time I've made a swiss roll, it completely broke when I tried to roll it up, but I was prepared to have a second shot!

The quantities given in the recipe said it would serve 8, and I halved them (only because I realised at the last minute I didn't have enough eggs!) and decided that the resulting dish would either serve 4 with quite large portions, or still serve 8 if you only wanted a thin slice. It also gave 4 syns per slice but since I've halved the quantities, if you did have a thin slice and still got eight out of it, then it's 2 syns apiece.

So feel free to double these quantities, but this is what I did:

3 eggs, separated
50g caster sugar
4 tbsp sweetener
25g cocoa powder
50g fat free plain yogurt or natural fromage frais
100g quark
half a can of black cherries in natural juice, drained
cocoa powder to dust - though I used icing sugar

Preheat oven to 180C/ fan 160C/ gas 4. Line a swiss roll tin with baking paper.




Whisk together the egg yolks, sugar and half the sweetener. Sift in the cocoa and fold together.



Whisk the egg whites in a separate bowl until stiff, and fold into the egg yolk mixture.


Spoon into the tin and bake for about 15 mins until it feels slightly springy

Leave to cool in the tin. Then turn out upside down onto a piece of greaseproof paper.


Mix the fromage frais, quark and remaining sweetener and spread over the sponge. Scatter with cherries.


Carefully roll up, using the piece of baking paper it is on to help. It actually rolled quite easily and didn't break at all!

Finally sprinkle with cocoa powder - or icing sugar as I did, and serve.

Black forest roulade is a spin-off from Black forest gateau, which of course is a German recipe, so I'm sending this into Calendar Cakes for the German team to enjoy. The theme for this month's Calendar Cakes, hosted by Laura from Laura Loves Cakes and Rachel from Dolly Bakes.

13 comments:

  1. Ohh that looks simply beautiful! I'm not sure it would be slimming to me as I think I'd eat most of it! really lovely:))
    Mary x

    ReplyDelete
  2. Wow, this looks seriously delicious...and I can't believe it's a slimming world recipe too!! Thanks so much for entering Calendar Cakes...this is ideal! :-)

    ReplyDelete
  3. This is brilliant! I'm on slimming world, 16 week countdown to the wedding and really missing cake. Definitely going to try this.

    ReplyDelete
    Replies
    1. It's from their new desserts recipe book - have you tried any of the dessert recipes on the website? I haven't yet, and have to admit I don't fancy making cake out of scan bran, but there are some lower-calorie cupcake recipes and even a 0.5 syn chocolate mousse on there that I'm going to have to try!

      Delete
  4. i contacted prophetharry@ymail.com 3weeks back about my husband. prophet did a great love spell on my husband and now my husband is now a changed person i can see it. he told me that his people used to force him to treat me like a rug because we don't come from the same country that's why he's been acting like that and he apologised to me, i can't believe it. since then he has started loving me as he used to do even more.
    Imran from india

    ReplyDelete
  5. Fab recipe and it looks delicious! And what a great idea to have a tasting session, I go to Weightwatchers and we never have anything like that.

    ReplyDelete
    Replies
    1. Good time to change and eat great food

      Delete
  6. Great job on the roulade!! I'm not a huge fan of cherries either but I don't mind a slice of black forest now and again. This looks like a delicious, healthy alternative!

    ReplyDelete
  7. This comment has been removed by a blog administrator.

    ReplyDelete
  8. i am miss Tracy from UK, two weeks ago i and my boyfriend had a conflict, so with that he broke up with me saying he no longer wanted to associate with me anymore, i never knew he was interested in working out his marriage with another girl, i was helpless because i loved him so much more than myself, after begging and pleading with him I realized it was out of my hands, he really was leaving me, i could not stay without him, i tried to figure things out with him but he is not listening me, he told me that he is no longer interested that i should look for someone else, i tried all my best but things were not working out, so i had no choice than to look around for help, i went into search of spell caster to help me bring him back to me with the help of spell and after searching i actually finalize to work with (ukosespelltemple@yahoo.com) in regards of my lover. after 3 days as he told that my lover will return. my lover returned in surprising way, i was chocked and was so happy I can’t say how much I’m grateful, My lover not only came back to me, but has left his other girl and now has engaged me, we are getting married next month, I don’t know what I would have done without this spell caster you can contact him today on.ukosespelltemple@yahoo.com. is spell is for a better life.

    ReplyDelete
  9. Replies
    1. hi- as I said in the blog post I halved the quantities given in the recipe book, so it was originally 4 syns per slice if it served 8, so with the quantity of ingredients I have used, it's either 2 syns if you cut it into 8 slices or 4 syns a slice if you cut it into four. Hope that helps!

      Delete

Thank you for your comment, all feedback is appreciated - even the negative! However due to a lot of spam comments on this blog I have had to turn on captcha. If you have problems leaving a comment please email me at caroline@carolinemakes.net