Courchenu Roll
4 servings
30 minutes
The 'Kurshenu' roll is an exquisite dessert of French cuisine that embodies tenderness and elegance. Its airy sponge cake made from flour and starch has a lightness, while the soft cream of cottage cheese, mascarpone, and butter offers a delicate creamy flavor with subtle hints of vanilla. This roll is a true delight for gourmets, perfectly complementing a cup of aromatic coffee or tea. It suits both cozy family tea times and festive gatherings, as its exquisite appearance and refined taste leave no one indifferent. The dessert can be decorated with powdered sugar or berries, adding even more charm to this sweet work of art. Inspiration, traditions, and passion for culinary mastery are all encapsulated in 'Kurshenu.'
1
Mix the flour and starch and sift.
- Wheat flour: 70 g
- Starch: 50 g
2
Beat the eggs with hot (I used boiled) water for a minute. Add sugar and beat for another two to three minutes. Then add the flour mixture and mix on the lowest speed of the mixer or with a spoon (no more than necessary!). Pour into a mold and send to the oven at 180 degrees for 10-12 minutes.
- Chicken egg: 4 pieces
- Boiling water: 4 tablespoons
- Sugar: 120 g
- Wheat flour: 70 g
- Starch: 50 g
3
For the cream, blend the ingredients. First the butter, then add the rest in order. Flip the biscuit onto a towel, remove the paper, roll it up, and let it cool for 2-3 minutes. Unroll and spread the cream evenly with a knife. Roll it up and refrigerate for an hour or two. Dust with powdered sugar or decorate as desired.
- Butter: 100 g
- Soft cottage cheese: 200 g
- Mascarpone cheese: 150 g
- Condensed milk: 5 tablespoon
- Vanilla: pinch