Roll with curd cream "Extra" according to GOST

[Biscuit:]

Roll with curd cream "Extra" according to GOST

Category: Confectionery

Ingredients
Biscuit:
eggs (weight without shell)	180 g
sugar	90 g
wheat flour c. from.	90 g
Cream:
cottage cheese	185 g
butter	70 g
powdered sugar	50 g
condensed milk with sugar	15 g
vanilla sugar	5 g
cognac	1 tbsp. l
Syrup:
Apple juice	70 g
sugar	30 g
cognac	1 tsp
Additionally:
powdered sugar for serving

Cooking method

• Biscuit:

• 1

  Combine eggs (not cold!) And granulated sugar in a bowl.

• 2

  Beat in a light fluffy mass (sugar should dissolve).

• 3

  Add sifted flour, gently knead it into the dough with a spatula.

• 4

  Spread the dough on a sheet of baking paper 5mm thick.

• 5

  Bake in an oven preheated to 200C (convection 180C) degrees for 10-15 minutes (I have 12 minutes). Willingness to check with a wooden skewer - it must remain dry.

• Cool the sponge cake, cover with foil and, without removing it from the paper, leave for 8-12 hours.
• Syrup:

• 6

  Bring the juice with sugar to a boil, remove from heat. Cool, add cognac.

• Cream:

• 7

  Beat softened butter with powdered sugar, condensed milk and vanilla, powdered.

• 8

  Rub the cottage cheese through a sieve.

• Stir the cream by adding the cognac.
• Assembly:

• 9

  Put the sponge cake upside down, remove the paper on which it was baked. Soak in syrup.

• 10

  Lubricate the biscuit with curd cream in such a way that there is more cream from the side from which the biscuit will roll up than from the opposite.

• 11

  Leave on the table for 30 minutes (this will make the sponge cake easier to roll), and then roll it up.

• Wrap the finished roll in plastic wrap and refrigerate for one and a half to two hours.
• Trim uneven edges and dust before serving.
• 
• 
• Enjoy your tea!

I love rolls, fast and always delicious)

[Angel.]

That's for sure, Angel. My favorite is almond with custard. It prepares quickly, rolls up without problems and the biscuit does not require "ripening".

I want a roll for a month !. I saw yours, Manechka, and wanted to again)))
Thanks for the recipe ...

[Sonadora]

Sonadora, definitely, bookmark!))))
This is lovely !!!

[Alyona]

Alyona, Margaritathanks, girls. The roll is very tender. Try it.

[Manka]

Manka, I admired the biscuit (pictures)! It turned out very, very beautiful. I'm sure it's delicious!

My favorite is almond with custard.

- understood the hint, went to the recipe

Thanks for the great master class

And we are maniacs with rolls)) somehow I never thought about the curd filling, I will try

Very very beautiful cut of the roll! Photos can be admired with a mug of tea with a peek. I will definitely bake one while bookmarking.

[Manechka]

Manechka, the master class is great. I admired 🔗 I love rolls. Thanks to our forum, I learned how to bake them 🔗

What a fluffy !!!! Thanks for the master class !!!! I will bookmark it, I will exploit Kesha!

[Sonadora]

Sonadora, Manechka, I'm drooling !! What roll

[Sonadora]

Sonadora, thanks for another GOST roll! He is wonderful!

[Sveta]

Sveta, Jeanne, Katerina, Albina, Gulnara, Maria, Irina, Thank you. I would love to treat you all to this wonderful roll.

I got the hint, went to the recipe

Sveta, I bake that roll very often, and for home gatherings, and for my husband to work. Recommend.

And we are maniacs with rolls)) somehow I never thought about the curd filling, I will try

Jeanne, try it. Only take cottage cheese with a fat content of at least 9%.

you can watch with a mug of tea

A bit better, checked.

Thanks to our forum, I learned how to bake them

Albinochka, similarly.

What a fluffy !!!!

I will exploit Kesha

Gulnara, yes, he will cope with this task perfectly. And if there is induction, then no problem at all.

I'm drooling !!

Masha, come. I'll bake some more.

He is wonderful

Irin, he's really great. Airy, moderately sweet and completely dry.

[Sonadora]

Sonadora, Masha, and what is yours, nothing that I'm on you? baking sheet size?
Yesterday I baked the Czech roll, tried to spread the dough with a layer of 5 mm, nothing came of it with a standard, like, oven size, I have a lot of dough for this baking sheet, the layer of the roll crust turns out to be thick as a result.

[Katerina]

Katerina, I have a baking sheet 32x36cm (built-in oven).

[Katerina]

Masha, didn't you need to roll this roll up after baking? I baked a crust for a roll in the night, left it right on the baking sheet, now I'm worried - what if it breaks tomorrow

Added on Monday 26 Sep 2016 03:43 PM

Katerina, I have a baking sheet 32x36cm (built-in oven).

Thank you! tomorrow I will die, for some reason it does not come out in a layer of 5 mm, it seems to me that the layer is thicker

Roll to bookmarks, and Manyasha smack on the cheek! handsome!

[Katerina]

Katerina, no, in this recipe the biscuit does not need to be rolled into a roll immediately after baking, only after impregnation and cream. I liked it even more, in the finished form the biscuit did not lose its airiness and did not thicken.
Irish, Thank you.

tempting) I was just choosing a roll with curd cream)
only I have a question (probably stupid, but still)) - what does eight-hour aging give? does it fold better or just tastes better?

I baked this roll! It turned out a little filling, barely stretched it over the entire surface, another time I will make 1.5 servings of cream. But delicious! I spent half a day with him, and the family ate the whole

[Salieri]

SalieriThank you.

which gives an eight-hour aging

All biscuits after baking are recommended to stand for at least 6-8 hours. It is believed that they crumble less, cut better into cakes (for cake) and do not break when rolled into a roll.
Katerinahow fluffy! I just want to try.

It turned out a little filling, barely stretched it over the entire surface, another time I will make 1.5 servings of cream.

Yes, I would like more filling here. We all love cottage cheese.

Man! As always, gorgeous! This is a highly sought after recipe, and an amazing performance! Hands will surely reach such a gorgeous roll!

[Sonadora]

I baked this roll today, they hamster it well, I also liked it both in taste and in ease of execution.
Sonadora, Manya, thanks for the recipe. I will definitely still perform only the cream I will change a little: I will beat the butter only with the appropriate amount of condensed milk.

[Rada-dms]

Rada-dms, Olga, thank you very much.
Wildebeest, Sveta, thanks for trying. I am very glad that the recipe was useful to you.

I will beat butter only with the appropriate amount of condensed milk.

Yeah, and you can take more cottage cheese.

[Sonadora]

SonadoraThanks for the recipe. I baked it, everything worked out, very tasty!

[Elena]

Elena, to your health! I am very glad that I liked it.

Hello sweet girls. The first time I went into this tasty topic, until now I was bothering with bread. And here! Such beauty and deliciousness go crazy! I tried to beat whole eggs, I thought it was more convenient than separating the white and yolk. However, for some reason I can't get such a white air mass. The yellow soup somehow floated and floated. Experts, please enlighten. Maybe I have a cheap stupid mixer that's why or what? And yet, thank you very much, Manya, for giving the weight of eggs in grams, because they are so different now in size.

[frautiger]

frautiger, Marina, eggs can not be divided into yolks / whites, but in order for them to whip well, you must make sure that:
- eggs should not be very old, a week in the refrigerator is normal,
- I take eggs from the refrigerator,
-important: the dishes for whipping and the mixer beaters must be very clean (I wash with soap and rinse with water and baking soda for degreasing, and then rinse with running water and wipe dry with a clean towel),
-beginning to beat at low speed so that the eggs are well mixed with sugar, then I increase the speed to max
-then I add a couple of pinches of fine salt, whipping is much easier with it,
-beat about 10-15 minutes (depending on the number of eggs)
my mixer is also old and low-power, but everything is whipped perfectly.

[frautiger]

frautiger, Marina, you need to beat for a long time with an ordinary hand mixer, at least 10 minutes.

- I take eggs from the refrigerator,

FirecrackerElena, I, of course, am not a pastry chef at all, but I will not agree with this point. In many GOST recipes, it is recommended to beat warm eggs. To do this, they are even heated in a water bath, whipping with sugar until it is completely dissolved, and then whipping into a lush white mass.

[Sonadora]

SonadoraMan, I also read this many times, but here's the paradox, my old low-power mixer easily whips exactly cold eggs into a fluffy white foam and always with salt. On the forum somewhere this nuance with eggs has already been discussed and according to the reviews of the girls, not only I alone do this. Maybe the power of the mixer is important here?

[Firecracker]

Firecracker, Lena, maybe. Previously, for a biscuit, I always beat the whites separately, and only when Kesha appeared, she began to beat the whole eggs.

Thank you girls, I will still try.

[Marina]

Marina, good luck.

Sponge cake according to the recipe, without impregnation. Cream: 250 grams of ricotta and 150 grams of nutella. Glaze: 40 grams of dark chocolate and butter:

The biscuit, as soon as it cooled down (did not curl and did not stand 8 hours after baking), immediately smeared with cream. Curled up perfectly, never cracked.

[Sonadora]

Sonadora, a wonderful piece! For a long time I have been baking a biscuit without any recipe, I was taught once at work to bake a biscuit without soda. It turns out - that's where his legs grow from!

I call it - Roll in 15 minutes.

All biscuits after baking are recommended to stand for at least 6-8 hours. It is believed that they crumble less, cut better (for cake) and do not break when rolled into a roll.

I can't stand it, of course. They baked, suspended a little - the filling, and on the table.
My favorite (and simplest) filling is curd. I grease the cake with sour cream or watery blueberry jam, or better with this and that.

Only take cottage cheese with a fat content of at least 9%.

I take cottage cheese not fat, sometimes in a pack, sometimes by weight, Here state farm in short, local produce; sometimes we complain about the quality ... I take not fat cottage cheese, now they began to write 0% instead of 1.8% on it. It is almost always soft, although there are grains, I do not pay attention to it. As they say - a matter of habit and taste.

But I didn't even think about adding cognac to the filling! It always seemed that cognac sounds good with chocolate tones. You can, of course, get confused with citrus confit, whipped soybeans and other things, but then it won't be a classic roll with curd filling in accordance with GOST, and certainly not in 15 minutes!

[Milena Krymova]

Milena Krymova, Thank you! I also like the combination of jam and cottage cheese in the filling. I did it with 5% (I rub it through a sieve), this time he was not at home, so with ricotta.

[Sonadora]

Sonadora, Manechka, do it! Your recipes are always fun