Biscuit roll with cottage cheese cream

To prepare this simple, tasty and aromatic biscuit roll, we will need the following ingredients: chicken eggs, granulated sugar and sugar, wheat flour, cottage cheese, boiled condensed milk and butter.

Immediately turn on the oven at 180 degrees and prepare a biscuit dough for a roll. In a suitable for whipping, clean and dry dishes break 4 chicken eggs. Pour 100 grams of sugar there.

Beat everything with a mixer at a high speed of about 5-7 minutes until the sugar crystals are completely dissolved. Eggs with sugar should be greatly increased in volume, and the mass itself becomes airy and fluffy. The splendor of the future biscuit depends on the quality of whipping.

To clearly show the consistency of the egg mass, I just raised the whisk. See how whipped eggs flow with a thick ribbon and hold the mixture on the surface of the mixture?

We sift 100 grams of wheat flour through a sieve and in 2-3 receptions we introduce it into the egg mixture.

You need to interfere with a spatula, a spoon or hand — in no case with a mixer and a blender. And the contrary, you will release all the air from the dough and the biscuit will not rise, as it should, it will turn out to be flat and completely not fluffy. As an option, you can take a corolla in your hand and literally for 5-7 very fast movements to stir the flour. I really like this method and I more and more often practice it in the preparation of any biscuits.

We take a baking sheet (I have sizes on the inside of 37×32 cm), cover it with parchment paper and shift the biscuit dough.

With a spatula or spoon, evenly distribute the dough over baking paper.

We put in a heated oven to an average level and bake at 180 degrees for about 15-20 minutes. Do not forget that the baking time of the biscuit depends on the features of your oven! It is possible that in electric breathing a biscuit for a roll will bake even in 10 minutes.

The first part of the future cream. 200 grams of cottage cheese and 100 grams of boiled condensed milk are put in a deep bowl.

Using a submersible mixer, we turn them into a completely smooth and homogeneous cream. Surely even after a couple of minutes you will not achieve this, so scrape the mass from the head of the blender back into the bowl and mix everything with a spoon. So do it 2-3 times, alternating with immersion and grinding — the result is in front of you in the photo.

The second part of the future cream. 100 grams of soft butter and 50 grams of powdered sugar are transferred to deep, but not very large dishes.

Using a mixer, beat the oil with icing sugar until the mass is brightened and its increase in volume. Thus, we try to drive as much air as possible into the oil, so the future cottage cheese cream will be more air and delicate. Depending on the power of the mixer, whipping time may vary, but on average it will take 6-7 minutes at high speed.

Now it remains to combine two parts (curd and oil) together.

They can simply be mixed well with a spatula or much faster (literally in 7-10 seconds) — a mixer at medium speeds.

The biscuit will be ready when it will rise markedly and will be springed when pressed. Since in my gas stove there is either the lower or only upper heating, biscuit cakes for rolls I bake on the lower heating, so they are not very ruddy from above. This time I decided to additionally turn on the upper heating literally for a couple of minutes so that the top was slightly browned.

We take out the finished biscuit from the oven and immediately remove it from the baking sheet, shifting to the table, along with parchment paper. From below I have a kitchen towel. Let the biscuit cool completely (literally 15 minutes) — this is important (so that the cream does not flow).

The already cooled biscuit cake is smeared with cottage cheese cream with boiled condensed milk, evenly distributing it over the entire surface with a culinary spatula or a regular tablespoon. Literally 2-3 tablespoons of cream, I put off, then decorate the finished roll (this is optional).

We turn the biscuit cake into a tight roll, gently separating parchment paper.

We wrap the roll in this paper and send it to the refrigerator for 2-3 hours. During this time, the cream stabilizes, seals, and the biscuit absorbs excess moisture and will become juicier.

The finished biscuit roll can be cut into two parts so that it is more convenient to serve (in case you do not have a long dish).

If desired, you can decorate the rolls with melted chocolate.

And put the flowers from the curd cream (if you left a little, as I did).

Very delicate, juicy, tasty, fragrant and beautiful biscuit roll with cottage cheese cream. For home tea drinking or even the arrival of dear guests is a wonderful treat. Prepare for health and pleasant to you appetite, friends!