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Berry roulade

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Ingredients

Scale

for sponge cake:

  • 4 eggs,
  • 130 g of sugar,
  • 70 g flour,
  • 1 tablespoon cocoa
  • 1 tablespoon of starch,

for the cream:

  • 300 g low-fat cottage cheese,
  • 400 ml of cream
  • 400 g of berries (raspberries, strawberries, etc.),
  • 100 g icing sugar
  • 1 tablespoon lemon juice
  • 10 g of vanilla sugar,

for impregnation:

  • 3 tablespoons berry syrup.

Instructions

  1. Put sifted flour, cocoa and starch. Separate the whites from the yolks and blend with half sugar and lemon juice in a stable peaks. Separately whip the egg yolks with the remaining sugar into a thick cream.
  2. Put the beaten egg whites with the yolks smooth movements. Add the dry ingredients and gently mix.
  3. Pour the dough on a parchment covered baking sheet and bake in a preheated 180°C oven for 15 minutes. Ready sponge cake wrap with the parchment in the loaf and leave to cool slightly.
  4. Meanwhile prepare the cream. Put the berries with the lemon juice and half of the powdered sugar and blend in a blender. Depending on the sweetness of the berries, proofread the amount of sugar.
  5. Cottage cheese wipe through a sieve, to get rid of lumps, too, or blend in a blender. To connect with berry puree and mix until smooth.
  6. Separately whip the cream with the remaining icing sugar and vanilla sugar to sustainability, connect with curd mass and mix.
  7. Carefully unwrap the roll, soaked sponge cake with berry syrup and smazh cream. Again carefully turn the roll and send for impregnation in the refrigerator for 1-2 hours. Before serving dessert on February 14, decorate with powdered sugar and berries.

Find it online: https://legenrecipes.com/recipe/berry-roulade/