Cottage Cheese Roll
Description
The recipe won't take much time. The cottage cheese roll turns out exceptionally tender. If you wish, you can add berries, finely chopped fruit, sliced marmalade or candied fruit to the cottage cheese filling. Preparation: Preheat the oven to 180 degrees. Line a baking sheet with parchment paper. Pour the gelatin with cold boiled water, using a ratio of 3 tablespoons water to 1 teaspoon gelatin, and let it soak. If desired, pre‑sift the cottage cheese through a sieve. Place the cottage cheese in a bowl, add egg yolks, flour, starch, baking powder and vanilla. Mix. In another bowl, beat the egg whites with sugar into a foam. Add 1/3 of the beaten egg whites to the cottage cheese mixture, stir. Gradually add the remaining egg whites. Spread the resulting batter onto the prepared baking sheet in a 1 cm layer. Bake until done. Remove the cake from the oven and roll it up together with the parchment paper, then let it cool completely. Place the bowl with gelatin into a larger bowl of hot water and stir until the gelatin dissolves. Whip the cream with sugar to a foamy consistency. Mix the cottage cheese with finely grated lemon zest, lemon juice and gelatin. Gently fold in the whipped cream and stir. Unfold the cooled cake, remove the paper and spread the cottage cheese filling over the entire surface. Put it in the refrigerator until the filling sets. Roll the cake into a roll, wrap it in plastic film or parchment paper and place it in the refrigerator until fully set.