Biscuit roll with curd cream
4 servings
30 minutes
Sponge roll with cottage cheese cream is a delicate and airy dessert that captivates with its lightness and harmonious taste. The origins of this treat can be found in the traditions of Russian cuisine, where baked goods have always held a special place on festive tables. The base of the roll is a soft sponge cake baked in a thin layer, which is then carefully rolled up to preserve its texture. The cottage cheese cream with vanilla and lemon zest gives the dessert a refined tanginess and rich dairy flavor. This roll is perfect for cozy family tea times as well as for festive occasions. Once cooled and infused with the aromas of the ingredients, it becomes even more delicious, especially if slightly chilled before serving. The delightful combination of airy dough and tender cottage cheese cream makes this dessert a true decoration for any meal.
1
Prepare the sponge cake batter and pour it in a thin layer onto a baking sheet lined with greased white paper. Bake for 5-7 minutes, then flip the sponge onto sugared parchment paper and immediately roll it up.
- Wheat flour: 3 tablespoons
- Potato starch: 2 tablespoons
- Soda: pinch
- Chicken egg: 6 pieces
2
Unroll the cooled roll, spread with cottage cheese or cream, and roll it up again. Keep it in a cold place before slicing.
- Cottage cheese: 250 g
3
For the cream, beat the egg with sugar, then add cottage cheese, vanillin, and grated lemon zest. Then pour in cream or milk and whip well.
- Chicken egg: 6 pieces
- Sugar: 3 tablespoons
- Cottage cheese: 250 g
- Vanillin: to taste
- Lemon zest: to taste
- Cream: 0.5 glass