Dessert

Instructions:

Apple compote:

1.Peel and cut the apples in 2. Take out the seeds and cut the halves in thin slices

2.Place in a pan, add the cinnamon, the sugar, the water and stir through.

3.Slowly cook for 20 to 30 minutes, until the apples are soft. Gently stir through every 5 to 10 minutes.

Cake:

1.In a bowl break the 4 eggs and add the coconut syrup. Use a blender to mix for at least 5min. This blend should become super airy and be 3 to 4 times the initial volume.

2.Preheat the oven at 170°C

3.In a second bowl, blend the dry ingredients. Use a sieve to add 1 third of the powder to the egg/syrup mixture. With a spatula, gently fold in the powders. Add step by step the rest of the powder, and continue to fold in very gently – otherwise you will loose the airy texture.

4.Place a baking paper on a large rectangular oven dish (38cm x 28m) and pour the cake batter. Cook for 7 to 8 minutes. Watch closely, when the surface of the cake turns golden and has a spongy texture, it’s ready.

5.While the cake is cooking, humidify a clean kitchen towel. And place a new baking paper on the top. Once the cake is cooked, take it out of the oven, and immediately place it upside down on the new baking paper. Gently peel off the baking paper on the top and tightly roll the cake in the almost wet towel - lengthwise. Let it cool down.

Filling and topping:

1.Place the skyr, protein powder and honey in a bowl and blend thoroughly.

Finishing up the cake

1.Once cooled down, unroll the cake and spread an even layer of skyr (2 third). Line up the slices of apple on the cake and keep a few for decoration. Roll up again and tightly wrap in aluminium foil. Keep in the fridge and take out 15min before serving.

2.Top with the rest of skyr and the apples!

Enjoy!

Nut. values (per slice) :

168 kcal => 4g Fat, 16g Carbs, 1g Fiber, 16g Protein