Roll with cottage cheese and apple filling
10 servings
90 minutes
The apple-cottage cheese roll is a delicate and airy dessert rooted in Russian cuisine. Its base is a soft sponge cake soaked with fresh apples and a hint of lemon juice that adds juiciness and lightness. The creamy cottage cheese filling with cream and vanilla creates a refined creamy-fruity flavor, while nuts add a crunchy texture. This roll is perfect for family tea time or festive tables. It enchants with its simplicity of preparation while delighting with rich flavors and harmonious ingredient combinations. Slightly sweet, with refreshing apple notes and rich cottage cheese cream, it will become a favorite among homemade dessert lovers.
1
Prepare the main ingredients.
2
Grate the apples on a coarse grater.
- Apple: 4 pieces
3
Squeeze the juice of 0.5 lemon onto the apples (to prevent them from browning).
- Lemon: 1 piece
4
Crack the eggs into another bowl and add salt.
- Chicken egg: 4 pieces
- Salt: 1 teaspoon
5
Add 50 grams of sugar.
- Sugar: 100 g
6
Add vegetable oil.
- Vegetable oil: 40 ml
7
Add baking powder for the dough.
- Baking powder (raising agent): 1 teaspoon
8
Whisk the mixture.
9
Whip until it reaches the state of white foam.
10
Then gradually add flour and mix.
- Wheat flour: 150 g
11
Add flour in small portions.
12
It should result in a liquid batter.
13
Place a baking mat or parchment on the baking tray, then evenly spread the apples in a thin layer, squeezing the juice into a bowl.
- Apple: 4 pieces
14
There will be plenty of juice, it can be poured out or used for other needs.
15
Next, pour the liquid batter over the apples.
- Wheat flour: 150 g
16
Distribute evenly across the entire surface.
17
Bake in the oven for 20-30 minutes at 180 degrees.
18
Bake the sponge cake until light brown. Remove the sponge cake from the oven.
19
Using a second sheet of parchment or a baking mat, the slightly cooled sponge cake should be carefully flipped with the apples facing up (to do this, cover the sponge cake on top and simply turn it over, then gently remove the sheet on which it was baked).
20
Put cottage cheese, cream, and 50 grams of sugar in a bowl.
- Curd cheese (tvorog): 350 g
- Heavy (double) cream: 100 ml
- Sugar: 100 g
21
Mix with a mixer, adding vanilla.
- Vanillin: 1 teaspoon
22
Now spread the cottage cheese mixture over the biscuit with apples.
23
Distribute the mass evenly over the surface.
24
Chop the nuts finely.
- Walnuts: 50 g
25
Sprinkle on top of the cottage cheese mass.
- Walnuts: 50 g
26
Carefully roll up the roulade.
27
Cover with paper or a mat on top and place in the refrigerator for 30 minutes.
28
After completely cooling, place on a serving dish.
29
If desired, flip the slice upside down, sprinkle with powdered sugar, and decorate with nuts.
- Icing sugar: 2 tablespoons
- Walnuts: 50 g
30
Serve at the table.
31
Cut into portions with a sharp knife.
