Biscuit roll with cream cheese and berries
6 servings
30 minutes
Biscuit roll with cream cheese and berries is a refined delicacy of European cuisine that combines the tenderness of biscuit and the creamy freshness of cream cheese. Its history traces back to classic French desserts where airy dough transforms into elegant rolls with sophisticated fillings. The light vanilla aroma of the dough harmoniously complements the refreshing tartness of the berries, creating a perfect balance of flavors. This dessert is not only a decoration for festive tables but also a delightful treat for cozy home evenings. It can be served chilled, allowing the aromas to fully unfold and the texture to acquire exquisite softness. Ideal as an accompaniment to a cup of fragrant tea or coffee.
1
Preheat the oven to 180 degrees. Line the baking tray with parchment paper.
2
Grate the cheese with 40 g of sugar, add lemon juice, and mix thoroughly.
- Cream cheese: 300 g
- Sugar: 100 g
- Lemon juice: 1 teaspoon
3
Sift the flour, mix it with sugar, vanilla sugar, salt, and baking powder. Add the eggs and mix thoroughly.
- Wheat flour: 70 g
- Sugar: 100 g
- Vanilla sugar: 15 g
- Salt: pinch
- Baking powder (raising agent): 10 g
- Chicken egg: 2 pieces
4
Pour the batter onto the baking sheet, smooth it out, and shape it into a rectangle. Tap the baking sheet on the table several times to release excess air bubbles. Bake on the top rack for 6-8 minutes.
5
At this time, prepare the work surface. Lay out a towel or baking paper and sprinkle a little sugar on it. Turn the finished hot biscuit onto the work surface and carefully remove the hot paper it was baked on. Spread the filling over the hot biscuit and distribute it across the entire surface. Roll it up starting from the thicker edge and finishing with the thinner one. Cool down, wrap in paper, and place in the refrigerator for 4 hours or overnight.
- Sugar: 100 g
- Fresh berries: to taste
