Sometimes you really want to pamper yourself with something delicious and delicious. But in pursuit of the ideal weight, we are afraid to eat extra calories. And the real salvation in the desire to feast on is a low-calorie homemade raspberry roll.
It is necessary
- For 14 servings:
- - flour - 100 g;
- - eggs - 5 pcs;
- - granulated sugar - 225 g;
- - baking powder for dough - at the tip of a knife;
- - starch - 25 g;
- - gelatin - 6 g;
- - low-fat cottage cheese - 250 g;
- - frozen raspberries - 300 g;
- - cream - 200 ml;
- - fried almond "petals" - 2 tablespoons;
- - vanilla sugar - ½ sachet;
- - a clean waffle towel.
Instructions
Step 1
Separate the whites from the yolks and beat into a thick, strong foam. While whisking, gradually add half of the sugar. Next, stir in small portions alternately yolks, flour, starch and baking powder. Put the oven to heat up to 200 ̊С, defrost the raspberries and drain the juice.
Step 2
Place the dough on a baking sheet lined with baking paper. Bake for 8-10 minutes. On a towel sprinkled with sugar, overturn the finished biscuit. Remove paper and roll gently.
Step 3
Soak gelatin in cold water. Grind raspberries with a blender and rub through a sieve. Mix the resulting puree with the remaining sugar and cottage cheese. Heat the swollen gelatin in a water bath until it is completely dissolved, mix it with the cream.
Step 4
Unfold the sponge cake, spread 2/3 of the berry-curd cream on it and roll it up again. Spread the remaining cream on top and sprinkle with almond "petals". Place the resulting roll in the refrigerator for two hours and then serve
