Carrot roll with ham

12 servings

60 minutes

Carrot roll with ham is an elegant and vibrant dish of European cuisine that combines the freshness of vegetables with a delicate creamy flavor. The light, airy carrot sponge cake made with whipped eggs creates a soft base that pairs wonderfully with savory ham, sweet bell pepper, and aromatic cream cheese with dill and garlic. This roll not only pleases the eye with its rich orange-green color but also delights with a harmonious balance of flavors — sweet carrot, salty ham, and spicy filling. Its tender texture makes it an ideal choice for a festive appetizer or a light dinner. Chilling in the refrigerator gives it density and ease of slicing, allowing it to be served in beautiful portioned pieces.

Energy value per serving

• Calories: 186.3
• Proteins: 8.3g
• Fats: 13.3g
• Carbohydrates: 8.3g

Ingredients

• Carrot: 550 g
• Ham: 200 g
• Chicken egg: 5 pc
• Wheat flour: 3 tbsp
• Vegetable oil: 1 tbsp
• Cottage cheese: 300 g
• Dill: 30 g
• Sweet pepper: 1 pc
• Garlic: 2 clove
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Prepare all the ingredients.

2. Boil the carrots in advance, peel them, and grate them on a fine grater.

   Required ingredients:

   • Carrot: 550 g

3. Separate the eggs into whites and yolks.

   Required ingredients:

   • Chicken egg: 5 piece

4. Add 1 teaspoon of salt to the egg whites and beat with a mixer until stable foam forms.

   Required ingredients:

   • Salt:  to taste

5. Add the yolks to the whites and continue beating with a mixer.

   Required ingredients:

   • Chicken egg: 5 piece

6. Add 3 tablespoons of sifted flour to the grated carrots and mix everything well.

   Required ingredients:

   • Carrot: 550 g
   • Wheat flour: 3 tablespoons

7. Add 1 tablespoon of vegetable oil to the carrot and mix.

   Required ingredients:

   • Vegetable oil: 1 tablespoon

8. Carefully mix the beaten egg whites and yolks with the carrot.

   Required ingredients:

   • Chicken egg: 5 piece

9. Evenly spread the dough on a parchment-lined baking sheet, flatten it, place it in the middle of the oven, and bake for 20-25 minutes at 180 degrees.

10. Finely chop the dill. Press the garlic through a press. Mix everything with cream cheese using a mixer, adding a little salt and pepper.

    Required ingredients:

    • Dill: 30 g
    • Garlic: 2 cloves
    • Cottage cheese: 300 g
    • Salt:  to taste
    • Ground black pepper:  to taste

11. Slice the ham thinly.

    Required ingredients:

    • Ham: 200 g

12. Cut the bell pepper into strips.

    Required ingredients:

    • Sweet pepper: 1 piece

13. Remove the sponge cake from the oven, let it cool slightly on the tray, flip the sponge cake onto a dry parchment, and remove the parchment it was baked on.

14. Lay the bell pepper along the long edge. Place the ham nearby.

    Required ingredients:

    • Sweet pepper: 1 piece
    • Ham: 200 g

15. Spread a thin layer of cream cheese and smooth it out.

    Required ingredients:

    • Cottage cheese: 300 g

16. Roll the roulade using parchment, transfer it to plastic wrap, wrap it up, and refrigerate for at least 1.5 hours.

17. Cut into pieces 2 cm thick before serving.