Cottage cheese roulade

Cottage cheese roulade


Easy and delicious roll from sponge cake.


No. of servings


Ready in

60 min.




Categories:  Roulades  



chicken egg 4 pcs  sugar granulated 4 tbsp  all-purpose flour / plain flour 5 tbsp  sunflower oil 2 tbsp  semi skimmed milk 1,5%  baking powder for gingerbread 0.5 oz (12 g)

Separate the yolks from the whites. Whisk the whites. Before ending the whisking add sugar. Mix yolks, oil and flour in another bowl. Thin it with water. Finally, add baking powder.


Pour the dough on a baking sheet lined with baking paper. Bake in pre-heated oven at 320°F (160°C) for 30 min until the surface is slightly brown.


After baking, roll the dough and let it cool. It holds better shape after filling with cream.


dry curd cottage 5.25 oz (150 g)  powdered sugar 1.75 oz (50 g)  whipping cream (30-33% fat) ½ cup (125 ml)  lemon peel  tangerine compote 3.5 oz (100 g)

Cottage cheese filling: cottage cheese 150g, sugar powder 50g, 33% fat cream, 125 ml, lemon peel. Mix cottage cheese with powder sugar and lemon peel (half). At the end, pour the whipped cream and mandarine orange into it.


Sprinkle mandarin juice on a unrolled dough and spread the cream on it, approximately 4 mm thick. Roll carefully and let it marinate for at least 12 hours.

Bon appetit!

all-purpose flour / plain flour5tbsp5tablespoon
baking powder for gingerbread0.5oz12grams
chicken egg4pcs4pieces
dry curd cottage5.25oz150grams
lemon peel-
powdered sugar1.75oz50grams
semi skimmed milk 1,5%0tsplitre
sugar granulated4tbsp4tablespoon
sunflower oil2tbsp2tablespoon
tangerine compote3.5oz100grams
whipping cream (30-33% fat)½cup125milliliters


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