Swiss Roll Recipe
Delicious sponge roll made of airy, you can even have a day weightless sponge cake, with cottage cheese filling. Very tasty.
Cook Time
Cook Time
  1. Separate the yolks from the whites. Mix the yolks with 130 grams of sugar and whisk.
  2. 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.
  3. Sift the flour together with the starch to the beaten yolks. Stir until smooth and set the cup aside.
  4. Whisk the whites. The proteins should be dense and stay on the plate when turning over.
  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.
  6. The dough turns out to be very tender.
  7. Cover the baking sheet with parchment and put the sponge dough on it. The size of the baking tray I have is 30×30.
  8. Spread 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 cool) and berry jam whisk into a homogeneous mass using a blender.
  10. We put the finished filling in the refrigerator.
  11. 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.
  12. Roll into a tube and remove to cool.
  13. Unwrap the cooled biscuit, apply the cream to the entire surface of the biscuit.
  14. 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.
  15. Remove the roll from the refrigerator, trim the uneven edges, decorate and serve.
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