Ingredients for the mass:
- 100 g of ground pumpkin seeds
- 1 spoon of hemp flour Hannah biz
- 6 eggs
- 90 g of organic coconut sugar
- 1 tablespoon pumpkin oil
- 1 bag of tartar
Ingredients for the cream:
- 400 g bio silky tofu
- 200 g of cooking chocolate
We separate the yolks and whites, then mix the yolks and sugar with a hand mixer into a thick foamy mass. Add a tablespoon of cold water to the egg whites and mix with a hand mixer into a standing foamy mass, which is gradually added to the mass with the yolks while mixing. Add pumpkin seeds and hemp flour. Bake (30 x 40 cm), cover with baking paper and coat with coconut fat. Place the mass on a baking tray and spread it evenly over the entire bottom.
Bake at 175 ° C for 15 min. Once the dough is baked, it should be soft and slightly sticky to the touch. Take the baked dough with baking paper out of the baking tin and cover it with a new sheet of baking paper then wrap it in a roll. Cover the roulade with a damp cloth and allow the dough to cool to room temperature.
Break the chocolate into pieces and melt it into a water bath. Beat the tofu well with a hand mixer and add the melted and slightly cooled chocolate. Mix both ingredients into a creamy mass.
Unroll the cooled roulade and spread with cream. Wrap in a roll, wrap in foil and place in the fridge for 30 minutes.
Cut the roulade and decorate with melted white chocolate, which is coloured with currants. Add edible flowers.