Cheesecake roll
Description
Perfect for tea and coffee. If you don't want to make a complicated cake or pastries, my version will come in handy. Just prepare the dessert the night before, as it needs to chill in the refrigerator overnight. But first, let's find out about it.
Instructions
- 1
Step 1
Grate the washed and peeled carrots on a fine grater. Soak the gelatin in water according to the instructions on the package.
- 2
Step 2
Peel the tangerine and separate it into segments, removing the membranes.
- 3
Step 3
Separate the yolks from the whites. Mix the yolks with the sugar for the dough. Beat the ingredients with a mixer.
- 4
Step 4
Beat the egg whites separately with a pinch of salt until stiff peaks form.
- 5
Step 5
Add the carrots to the yolk mixture. Mix everything well.
- 6
Step 6
To this mixture, add egg whites, baking soda, flour, and citric acid. Knead the dough. Do not overmix, so that air bubbles remain.
- 7
Step 7
Line a baking sheet with parchment paper. Spread the dough on it. Place the biscuit in a preheated oven at 200 degrees for 5 minutes. Then bake it at 170 degrees for another 15 minutes.
- 8
Step 8
While still hot, roll the cake into a log together with the parchment paper. Once cooled, remove the paper.
- 9
Step 9
Prepare the cream. Mix the cottage cheese with sour cream, sugar, and vanilla.
- 10
Step 10
Dissolve the gelatin in a water bath or microwave. Add a little cream to it. Then pour the gelatin mixture into the remaining cream. Mix well. Leave the cheese mixture in the freezer for 10 minutes.
- 11
Step 11
Spread the cream over the sponge cake. Place pieces of tangerine on top.
- 12
Step 12
Roll the sponge cake into a log and wrap it in parchment paper. Refrigerate for 6-8 hours.
- 13
Step 13
Cut the finished roll into portion pieces and sprinkle with powdered sugar.