Pumpkin roll with cheese filling

Description

Delicious and delicate pumpkin roll filled with cream cheese.

Ingredients

Zucchini

600 g
Flour

100 g
Sour cream

60 g
Yolk egg

3 piece
Egg white

3 piece
Leavening agent

1 tsp
Salt
Black pepper
Parsley
Cheese curd

400 g
Greens

1 coup
Garlic

2 tooth
Salt

Cooking

Zucchini grate on a coarse grater, add salt, let stand for 10 minutes. I have zucchini skins removed, this is optional, you can leave it if the zucchini are young, and the cake will turn out with a pattern from the skin. 600 g zucchini is already pure... grated.

Drain the separated juice, a good squeeze. After push-UPS juice I got 330 grams of the pulp of the courgettes.

To squash mixture add the egg yolks, sour cream, flour with baking powder and pepper if you need it needs more salt.

Proteins vzbit in the stable foam, gently put in three or four stages in squash mixture, stirring gently from bottom to top.

Baking tray lay baking paper, grease it NECESSARILY with vegetable oil, lay on paper leaves of parsley for decoration (it does not have to do... optional). Paper here need good quality to which nothing sticks and it must additionally be lubricated. Tray size 29/35 see

Spread the dough gently not to knock the figure out of parsley leaves. Flatten the dough on the surface.

Bake in a preheated 180 degree oven for 15 minutes - 20. Not desiccate. Remove the cake from the oven, along with the paper to put on a towel (dry), leave to cool... I have it took approximately 30 minutes.

While the cake cools prepare the filling. Cottage cheese mixed with finely chopped greens (I have green dill and parsley), finely chopped garlic, all punching blender. if the cheese is not salty and salt to taste. The filling can be here to do any on Your taste... mushroom, vegetable, etc...

Gently separate the paper from the cake, coat the cake with filling.

Roll roll and put in refrigerator for 2-3 hours for impregnation, during this time, he will be gentle and cold. The recipe for this delicious loaf has shared Folk Subbotina.

Comments and reviews

Leave a comment or a recipe review