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Print Recipe
Swiss Roll Recipe
Delicious sponge roll made of air, you can even say weightless sponge cake, with cottage cheese filling. Very tasty.
Cook Time 30 minutes
Servings
Ingredients
Sponge
Cook Time 30 minutes
Servings
Ingredients
Sponge
Instructions
  1. Separate the yolks from the whites. Mix the yolks with 130 grams of sugar and whisk.
    Separate the yolks from the whites. Mix the yolks with 130 grams of sugar and whisk.
  2. The mass should become dense, increase in volume and turn white. Whisk for about 5 minutes. Then add 3 tbsp of boiling water and mix.
    The mass should become dense, increase in volume and turn white. Whisk for about 5 minutes. Then add 3 tbsp of boiling water and mix.
  3. Sift the flour together with the starch to the beaten yolks. Stir until smooth and remove the Cup to the side.
    Sift the flour together with the starch to the beaten yolks. Stir until smooth and remove the Cup to the side.
  4. Whisk the whites. The proteins should be dense and keep in the plate when turning.
    Whisk the whites. The proteins should be dense and keep in the plate when turning.
  5. Gradually add the whipped whites to the mixture of yolks and flour, kneading the mass with a spatula or whisk from the bottom up.
    Gradually add the whipped whites to the mixture of yolks and flour, kneading the mass with a spatula or whisk from the bottom up.
  6. The dough is very tender.
    The dough is very tender.
  7. Cover the baking sheet with parchment and spread the sponge dough on it. The size of the baking tray I have 30x30.
    Cover the baking sheet with parchment and spread the sponge dough on it. The size of the baking tray I have 30x30.
  8. Distribute the dough evenly. Bake in a preheated 180 degree oven for 12-15 minutes. The baking time depends on your oven!
    Distribute the dough evenly. Bake in a preheated 180 degree oven for 12-15 minutes. The baking time depends on your oven!
  9. Preparing the filling. Cottage cheese, cream 33% ( should be cooled) and berry jam whisk into a smooth mass using a blender.
    Preparing the filling. Cottage cheese, cream 33% ( should be cooled) and berry jam whisk into a smooth mass using a blender.
  10. The finished filling is put in the refrigerator.
    The finished filling is put in the refrigerator.
  11. The finished biscuit is taken out of the oven and placed on a clean waffle towel soaked in cold water with the front side, remove the parchment on which the biscuit was baked.
    The finished biscuit is taken out of the oven and placed on a clean waffle towel soaked in cold water with the front side, remove the parchment on which the biscuit was baked.
  12. Roll into a tube and remove to cool.
    Roll into a tube and remove to cool.
  13. Unfold the cooled biscuit, apply the cream to the entire surface of the biscuit.
    Unfold the cooled biscuit, apply the cream to the entire surface of the biscuit.
  14. Roll it up. Wrap the roll in plastic wrap and put it in the refrigerator for 1 hour to stabilize the cream.
    Roll it up. Wrap the roll in plastic wrap and put it in the refrigerator for 1 hour to stabilize the cream.
  15. Remove the roll from the refrigerator, trim the uneven edges, decorate and serve.
    Remove the roll from the refrigerator, trim the uneven edges, decorate and serve.

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