Biscuit roll with strawberries and curd cream

Delicate and delicious biscuit roll with fresh strawberries. The dessert recipe is quite simple both in preparation and in the set of products. This is a great option for those who love biscuit pastries combined with fresh strawberries and a light cottage cheese butter cream.

Ingredients

• For the biscuit:
• Yolks - 6 pcs.
• Proteins - 6 pcs.
• Sugar - 120 g
• Vanilla sugar - 10 g
• Flour - 150 g
• Corn starch - 25 g
• Baking powder - 1 tsp
• Milk - 75 ml
• Vegetable oil - 50 ml
• Salt - a pinch
• For cream:
• Cottage cheese - 250-300 g
• Butter - 100 g
• Condensed milk - 150 ml
• For impregnation (optional):
• Water - 50 ml
• Sugar - 50 g
• Vanilla essence (or rum or cognac)
• For filling:
• Fresh strawberries - 250-300 g

Directions

1. Prepare biscuit dough. Combine egg yolks, sugar, vanilla sugar, milk and vegetable oil and mix well with a whisk.
2. Sift flour, starch, baking powder for dough through a sieve.
3. Pour the dry ingredients into the yolk mass and beat a little with a mixer until a homogeneous dough is obtained.
4. Separately, beat the whites with a pinch of salt until soft and stable protein peaks.
5. In several steps, combine the whipped proteins with the yolk mass and gently mix with a spatula to keep the airiness of the biscuit.
6. Line a baking sheet measuring 40x35 cm with baking paper, grease with vegetable oil. Spread the biscuit mixture evenly over the baking sheet.
7. Bake in a preheated oven at 180°C for 10-12 minutes.
8. When the biscuit becomes slightly golden, check the readiness of the cake with a match - it should be dry.
9. Remove the finished cake from the oven, transfer to a clean sheet of parchment paper and remove the paper on which it was baked from the biscuit.
10. Quickly roll the warm cake into a roll and let it cool.
11. Prepare cream. Beat soft butter until white, about 4-5 minutes. Whisking constantly, pour in the condensed milk in a thin stream.
12. Rub the cottage cheese through a sieve or pass through a meat grinder.
13. Add grated cottage cheese and mix until smooth. If desired, set aside a little cream to decorate the biscuit roll.
14. Carefully unroll the cooled biscuit cake.
15. Spread the curd cream evenly over it, leaving about 1-1.5 cm around the edges without cream.
16. Select beautiful whole intact strawberries, wash and dry. Cut strawberries into halves.
17. Put the berries on top of the curd cream.
18. Gently roll into a roll and refrigerate for 2-3 hours.
19. Before serving, cut off the uneven edges of the roll, decorate with the reserved curd-butter cream.
20. Then top with fresh strawberry slices.
21. Biscuit roll with strawberries and curd cream is ready.
22. Bon appetit and happy baking!