This roll is perfect for those who avoid white wheat flour.
It is necessary
- - 150 g almond flour;
- - 120 g of sugar;
- - 6 eggs at room temperature;
- - 45 g almond petals;
- - 300 g of cottage cheese;
- - 3 tbsp. sour cream;
- - berries;
- - icing sugar.
Instructions
Step 1
Preheat the oven to 190 degrees. Line a suitable baking dish with parchment or baking paper, then brush with melted butter.
Step 2
Separate eggs, which should be removed from the refrigerator in advance to warm to room temperature, into whites and yolks. Separate a heaped tablespoon from the total sugar norm, and combine the rest of the sugar with the yolks with a mixer. Beat until foamy. Then add almond flour and stir. You should get a thick mass.
Step 3
Whisk the whites in a separate clean container with a tablespoon of sugar until they form a soft peak. For a better egg whites, add a pinch of salt or a drop of lemon juice.
Step 4
Mix the protein mass with the yolks and almonds, carefully so as not to precipitate the proteins. Then put the mass on a prepared baking sheet and send to the preheated oven for about 15 minutes. The finished crust has a soft, pleasant golden color. The finished crust should be immediately turned over on a towel, removed from the baking paper and rolled into a roll. Leave it rolled up for 10 minutes.
Step 5
For the filling, simply combine the cottage cheese with sour cream and powdered sugar with a blender to taste until smooth. Then unfold the roll, grease the cake with the filling, put your favorite berries on top (amount to taste, but keep in mind that the roll will need to be folded!) And wrap. Sprinkle with almond petals and refrigerate overnight.
