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.
1
Prepare all the ingredients.
2
Boil the carrots in advance, peel them, and grate them on a fine grater.
- Carrot: 550 g
3
Separate the eggs into whites and yolks.
- Chicken egg: 5 piece
4
Add 1 teaspoon of salt to the egg whites and beat with a mixer until stable foam forms.
- Salt: to taste
5
Add the yolks to the whites and continue beating with a mixer.
- Chicken egg: 5 piece
6
Add 3 tablespoons of sifted flour to the grated carrots and mix everything well.
- Carrot: 550 g
- Wheat flour: 3 tablespoons
7
Add 1 tablespoon of vegetable oil to the carrot and mix.
- Vegetable oil: 1 tablespoon
8
Carefully mix the beaten egg whites and yolks with the carrot.
- 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.
- Dill: 30 g
- Garlic: 2 cloves
- Cream cheese (curd cheese spread): 300 g
- Salt: to taste
- Ground black pepper: to taste
11
Slice the ham thinly.
- Ham: 200 g
12
Cut the bell pepper into strips.
- Bell 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.
- Bell pepper: 1 piece
- Ham: 200 g
15
Spread a thin layer of cream cheese and smooth it out.
- Cream cheese (curd cheese spread): 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.
