- cottage cheese - 200 Grams (plus 200 g in the filling)
- eggs - 3 pieces
- sugar - 0,5 glasses (plus 0,5-1 glasses in the filling)
- baking powder - 1 teaspoon
- starch - 4 items. spoons
- flour - 2 Art. spoons
- Vanillin - To taste
- Dense cream - 100 Grams (filling)
- a small lemon - 1 piece (stuffing)
- gelatin - 1-2 teaspoons (filling)
Cottage cheese roll turns out extraordinarily tender. If desired, you can add to the curd filling berries, finely chopped fruit, sliced marmalade or candied fruit. Preparation: Preheat the oven to 180 degrees. Line the baking tray with parchment paper. Pour gelatin with cold boiled water at the rate of 3 tablespoons of water for 1 teaspoon of gelatin and soak. If desired, pre-rub cottage cheese through a sieve. Put the cottage cheese in a bowl, add egg yolks, flour, starch, baking powder and vanillin. Mix. In another bowl, whisk the proteins with sugar into the foam. Add in the cottage cheese mass of 1/3 whipped protein, mix. Gradually add the remaining proteins. Put the dough on a prepared baking sheet with a layer of 1 cm. Bake until cooked. Take the cake from the oven and roll it into a roll with parchment paper, then let it cool completely. Place a bowl with gelatin in a large bowl with hot water and mix until gelatin is dissolved. Beat cream with sugar until foamy consistency. Mix cottage cheese with finely grated lemon zest, lemon juice and gelatin. Gently add the whipped cream and mix. Expand the cooled cake, remove the paper and grease the curd filling all over the surface. Put in the fridge until the filling has hardened. Roll the cake into a roll, wrap it in plastic wrap or parchment paper and place in the refrigerator until it is completely solidified.
Servings: 8