For the filling, you can use absolutely any berries, including frozen ones. If the berries are small (raspberries, strawberries), then you can not defrost them, but immediately add them to the filling. While the roll is infused, they will have time to melt, and excess moisture is absorbed into the biscuit, thereby saturating it.
Purpose: For children / For afternoon tea / For dessert
Main Ingredient: Dough / Sponge Pastry
Dish: Baking / Sweet
- Egg - 6 Pieces
- Flour - 120 Grams
- Sugar - 200 Grams
- Cocoa - 60 Grams
- Powdered sugar - 2 Tbsp. spoons
- Berries - 50 Grams
- Sour cream - 2-3 Art. spoons
- Curd - 150 Grams
- Chocolate - 100 Grams
How to cook "Biscuit roll with cottage cheese and berries"
Beat eggs with sugar until fluffy. Stir in flour gently.
Also add the cocoa gently. Pour the finished dough onto a baking sheet and place in the oven, preheated to 180 degrees for 10-15 minutes. Roll the finished biscuit straight into a roll without filling. Cover with a towel and refrigerate for 10 minutes.
At this time, take care of the filling. To do this, grind cottage cheese with powdered sugar and sour cream.
Expand the almost cooled biscuit and brush with cream. Arrange the berries.
Roll into a roll. Brush with melted chocolate on top. Put in the refrigerator for a couple of hours to soak and freeze a little.
Enjoy your tea!