Cottage cheese and blueberry roll
Description
Homemade baked goods for tea. Rolls are not difficult at all, you just need to take your time. Do not overdry the sponge in the oven, it should be moist. And everything will turn out The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Preheat the oven to 220 degrees. Beat the eggs with sugar until a fluffy mixture forms.
- 2
Step 2
Sift the flour mixed with baking powder, vanilla, and natural dry milk over the top. Carefully and quickly fold the batter with a spatula.
- 3
Step 3
Pour the batter onto a baking sheet lined with parchment paper. If necessary, lightly grease the paper. Spread the batter into a rectangle.
- 4
Step 4
Immediately place the baking sheet in the oven and bake for 4‑5 minutes, no longer. If the oven has heated up, this is enough for the sponge to turn golden‑pink.
- 5
Step 5
Remove the sponge cake, turn it onto a towel and peel off the paper. Tightly roll the cake together with the towel and let it cool.
- 6
Step 6
While the sponge cake cools, prepare the filling. Using a blender or food processor, blend the full‑fat cottage cheese with sour cream, sugar, and lemon zest. You can also add a little more vanilla extract. The mixture should become smooth and delicate.
- 7
Step 7
Unfold the sponge cake and remove the towel. Line the sponge cake with parchment paper. Spread the roll with curd cream, leaving one narrow edge free. Arrange fresh, washed and well‑dried blueberries over the curd.
- 8
Step 8
Roll the sponge cake into a tight roll and wrap it in paper. Twist the edges into a “candy” shape, so the roll won’t unwind and will hold its shape well. Place the roll in the refrigerator for about an hour. You can serve it right away, but after soaking it will become more tender.
- 9
Step 9
Then the roll can be dusted with powdered sugar, decorated with blueberries and mint leaves, sliced into thin pieces, served with a cup of coffee—and enjoy!