Ingredients
Filling
- 200 gram Curd cheese
- 100 ml Cream (33%)
- Jam (black currant)
Instructions
- Separate the yolks from the whites. Mix the yolks with 130 grams of sugar and whisk.
- The mass should become thick, increase in volume and turn white. Beat for about 5 minutes. Then add 3 tablespoons of boiling water and mix.
- Sift the flour together with the starch to the beaten yolks. Stir until smooth and set the cup aside.
- Whisk the whites. The proteins should be dense and stay on the plate when turning over.
- Gradually add the whipped whites to the mixture of yolks and flour, kneading the mass with a spatula or whisk from the bottom up.
- The dough turns out to be very tender.
- Cover the baking sheet with parchment and put the sponge dough on it. The size of the baking tray I have is 30x30.
- Spread the dough evenly. Bake in a preheated 180 degree oven for 12-15 minutes. The baking time depends on your oven!
- Preparing the filling. Cottage cheese, cream 33% (should cool) and berry jam whisk into a homogeneous mass using a blender.
- We put the finished filling in the refrigerator.
- We take the finished biscuit out of the oven and spread it face down on a clean waffle towel soaked in cold water, remove the parchment on which the biscuit was baked.
- Roll into a tube and remove to cool.
- Unwrap the cooled biscuit, apply the cream to the entire surface of the biscuit.
- Roll it into a roll. Wrap the roll in plastic wrap and put it in the refrigerator for 1 hour so that the cream freezes.
- Remove the roll from the refrigerator, trim the uneven edges, decorate and serve.