Animal based / carnivore dessert

Ingredients:

• 4 to 6 eggs (separated)

• 2–3tbsp honey (adjust to taste)

• 1 to 2 cups 35% whipping cream

• Vanilla powder or extract

• Optional: maple syrup, cocoa, fresh fruit, or your favorite fillings

• Butter (for greasing non toxic unbleached parchment paper)

Instructions:

1. Prepare the Oven and Baking Sheet

• Preheat the oven to 400°F (200°C).

• Line a baking sheet with non toxic unbleached paper and lightly grease it with butter.

2. Separate the Eggs

• Separate the egg yolks from the whites into two clean bowls.

3. Whip the Egg Whites

• Using a mixer, beat the egg whites until stiff peaks form. Set aside.

4. Whisk the Yolks

• Beat the yolks until light and foamy, then add honey, vanilla and mix well.

5. Combine Gently

• Gently fold the egg whites into the yolk mixture using a spatula, being careful not to deflate the mixture.

6. Bake the Roll Base

• Pour the batter onto the prepared baking sheet and spread evenly.

• Bake for 8–10 minutes, or until lightly golden and springy to the touch.

7. Cool the Roll Base

• Right after baking, carefully flip the sponge onto a clean board or another sheet.

• Wait 5–10 minutes, then gently peel off the parchment paper.

• Let the sponge cool completely.

8. Make the Filling

• While the sponge is cooling, whip the 35% cream until stiff peaks form.

9. Assemble the Roll

• Carefully unroll the cooled sponge if it curled.

• Spread a thin layer of honey or maple syrup, followed by a generous layer of whipped cream.

• Optional: Add fresh fruit, cocoa powder, or other toppings inside the cream.

• Gently roll the sponge back up into a log shape.

10. Chill and Serve

• Place the rolled cake in the fridge to chill for 1–2 hours before serving.

• Slice, top with extras if desired, and enjoy with love!