Description
Roulade of meringue with curd and caramelized berries is a delicious treat that disappears in the blink of an eye.
Ingredients
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Egg white
3 piece
-
Sugar
175 g
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Corn starch
1 Tbsp
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Cheese
400 g
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Powdered sugar
3 Tbsp
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Sour cream
3 Tbsp
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Sugar
100 g
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Black currants
150 g
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Soy sauce
2 Tbsp
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Water
2 Tbsp
Cooking
Put the egg whites in a large bowl and whip until stiff peaks, gradually adding sugar.
At the end sift the starch and again whisk.
Baking tray lay baking paper, grease it with a thin layer of oil (I baked on a silicone Mat, not lubricating). Flatten with a spoon the protein mass of 1.5 cm thickness, bake for 45 minutes in an oven preheated to 140 degrees.
20 minutes before cooking the cake from the meringue cook the berries. In a saucepan with a thick bottom pour the sugar, put on fire.
The sugar should melt and gradually acquire a brownish tint.
Next remove the caramel from heat, add hot water and sweet soy sauce Kikkoman. Mix well.
Pour the currants into the caramel, again put on fire, allow to boil and remove from heat.
In a blender place the cottage cheese, sour cream and powdered sugar. Beat.
Cottage cheese spread over the finished cake from the meringue.
The berries remove from caramel with a slotted spoon and spread on top of cheese. Syrup from the berries pour in a gravy boat, it is still useful to us. Roll roll, helping yourself with baking paper (in my case a silicone Mat). If the meringue will break down, it's okay to get even prettier :) Then, remove the roulade in the fridge for 2-3 hours to soak.
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