Roll with cottage cheese filling
5 servings
45 minutes
Cottage cheese roll is an exquisite dessert of European cuisine that combines the lightness of sponge cake and the tenderness of cottage cheese cream. This recipe has roots in the traditions of French and Austrian baking, where rolls hold a special place. The light, slightly sweet sponge pairs perfectly with the soft cottage cheese cream, providing a balance of flavors to the dessert. It can be decorated with glaze or melted chocolate to enhance richness. This roll is perfect for a cozy tea time or a festive table setting, adding a touch of sophistication to the atmosphere. Chilled, it becomes even more tender, and the combination of cream and cottage cheese makes it pleasant and light. It is easy to prepare but looks impressive like a small culinary work of art that delights both gourmets and home baking enthusiasts.
1
Separate the whites from the yolks. Whip the whites with a pinch of salt and half of the sugar (add it at the end of whipping) until stiff peaks form.
- Sugar: 3 tablespoons
- Chicken egg: 3 pieces
2
Whisk the yolks separately with the remaining sugar
- Sugar: 3 tablespoons
3
Gradually add flour mixed with starch and baking powder. Whisk well.
- Wheat flour: 0.3 glass
- Starch: 1 teaspoon
- Baking powder (raising agent): 1 teaspoon
4
Add the egg whites with a spoon, first whisk at low speed, then mix with a spoon.
5
Pour onto oiled parchment, level it out, bake at 170 degrees for 15-20 minutes.
6
Hot, roll it up with parchment.
7
While cooling, whip the cream with sugar for 4 minutes.
- Sugar: 3 tablespoons
- Cream 30% fat: 120 ml
8
Add cottage cheese and whip until smooth.
- Curd cheese (tvorog): 130 g
9
Unroll the roll, spread with cream, and roll it up again.
10
Can be poured with melted chocolate or icing. Put in the cold.
11
