Savory Sponge Roulade with Olives and Ricotta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 213 cal. | (10 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 3.6 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 189 mg | (5 %) | ||
| Calcium | 193 mg | (19 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 134 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the batter
- 4 egg yolks
- 4 egg whites
- salt
- 100 grams Pastry flour
- 50 grams grated Pistachio
- For the filling
- 50 grams black Olives (pitted)
- 2 garlic cloves
- 500 grams Ricotta cheese
- 150 grams Yogurt (0.1% fat)
- 50 grams pecorino romano (grated)
- 3 Tbsps Basil pesto (from a jar)
- 1 Tbsp lemon juice
- salt
- cayenne pepper
Preparation steps
Beat the egg yolks with about 8 tablespoons of warm water and a pinch of salt until stiff. Mix the flour with the pistachios. Fold the egg whites and flour mixture into the egg yolk mixture. Spread the batter on a baking sheet lined with parchment paper, smooth and bake in a preheated oven at 180°C (approximately 350°F) for about 20 minutes, until lightly browned. Turn out the sponge on a kitchen towel, loosely roll up and let cool.
For the filling, coarsely chop the olives and garlic cloves.
Stir together the ricotta, yogurt, pecorino, pesto and lemon juice. Season with salt and cayenne pepper and add the garlic and olives .
Unroll the sponge and spread with the filling, roll up, wrap in plastic wrap and refrigerate for about 2 hours. Slice and serve.
