Ingredients
Sponge:
- 4 pieces Chicken egg
- 60 gram Sugar
- 60 gram Flour wheat / Flour
- 1 tablespoon Corn starch
- 1 teaspoon Lemon juice
Cream:
- 200 gram Cottage cheese
- 40 gram Sugar
- 150 ml Cream (33%)
- 4 pieces Kiwi
Instructions
- For the dough, divide the eggs into yolks and whites. Whisk the whites with a pinch of salt into a foam, add lemon juice and whisk until firm peaks.
- Beat the yolks with sugar. Mix wheat flour with starch and baking powder, sift into a bowl to the yolks. Mix with a spatula or mixer at the smallest speed.
- Add the whipped whites in parts. The first portion is thoroughly mixed. The rest are carefully stacked from the bottom up.
- The baking sheet (I have 24 * 28 cm) is covered with baking paper. I have a checkered paper, and I don't dirty it. Put the dough on a baking sheet, smooth it out. Place the baking sheet in a preheated 180 * C oven for 12-15 minutes. Focus on your oven, do not over-dry.
- For the cream, rub the cottage cheese. Add sugar and cream. Beat until thickened.
- Remove the cake laid out with a hot sponge cake on paper from the baking sheet and roll it into a loose roll along the long edge. After about 10 minutes, unwrap and remove the paper.
- Brush with cream, not reaching the edge. Leave part of the cream for decoration and cover the kiwi. Spread the kiwi. Kiwi for a roll of this size is better to take small ones.
- Brush the kiwi with cream.
- Roll up the roll, send it to the refrigerator for a couple of hours.
- Carefully cut off the edges, put them on a plate.
- Brush with cream from a pastry bag. Enjoy with tea and coffee.