Cottage cheese roulade

1. 

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.

2. 

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.

3. 

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

4. 

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.

5. 

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.