Sweet lemon roll with butter-cottage cheese cream and blackberries
This is a recipe from Darya Saliti, cooking enthusiast, food photographer and one of the authors of the Global Cook project. It's not the easiest one to bake, as it requires some attention and patience, but the taste will be a reward enough! If you feel like treating yourself and your loved ones with a dessert and you can spare some time for culinary experiments, then this option is great for you. This soft sweet roll, with light lemony sourness and tender cream will definitely become a hit with all your guests.
Darya Saliti, cooking enthusiast and food photographer.
96 gr flour
¼ tsp. baking powder
¼ tsp. baking soda
¼ tsp. Salt
150 gr sugar
60 ml fresh lemon juice (2 medium sized lemons)
1 lemon zest
½ tsp. vanilla extract
Line a clean towel on a table, slightly bigger than the size of the pan you will be using for baking roll crust. Sprinkle generous amount of sugar powder all over the towel.
Preheat an oven to 190 degrees.
Line a baking pan with baking paper or a silicone mat, brush over with a thin coat of butter and sprinkle flour (always!). In a separate bowl combine flour, baking soda, baking powder and salt and incorporate. Leave it for now.
In a mixer bowl combine eggs and sugar. Start mixing on low speed and gradually rise it to medium/maximum. Mix for 3 minutes until a light fluffy foam is formed. Pour in lemon juice, vanilla extract and add the zest, then incorporate. Sift the flour into the bowl and mix on lowest speed just until the flour incorporates into the egg mixture.
Gently empty the batter onto the prepared baking pan. Spread evenly by lightly swirling the pan with your hands side to side, so that the batter spreads as evenly as possible. Very lightly bang the pan onto the working surface.
Bake for about 10 minutes, while carefully monitoring the surface of the crust. It's important (it's the most important thing for crust baking) not to let it brown, because this will lead to cracking and breaking of the crust later when rolling.As soon as light brown spots start to appear on the surface of the crust, take it out of the oven! Let it sit for a minute and gently transfer it onto the towel we prepared before, flipping the crust, baking paper or the mat side up. Carefully remove the baking paper, cover the crust with a second towel and don't start rolling until it's fully cooled.
Honey cottage cheese cream:
100 gr butter
75 gr sugar powder
245 gr creamy cottage cheese (like Almette)
15 ml light liquid honey
berries to your taste (for example, fresh-frozen blackberries)
Butter has to be at room temperature. Measure the creamy cottage cheese and put it in a refrigerator for 8-10 minutes. Defrost and dry the berries with a paper towel.
In a mixer whisk soft butter with sugar powder until uniform on low speed for 2-3 minutes, add honey and very cold creamy cottage cheese. Without rising the speed, whip the cream until uniform. Use immediately.
Assembling the roll:
The easiest way is to fill a piping bag with a simple 12 mm piping tip with the cream. Cut the edges of the crust off, especially if they have browned and hardened. Evenly distribute the cream all over the crust surface and level it out. Put the berries out.
Gently start rolling along the long side of the crust, helping yourself with the towel. As soon as the edge of the crust is rolled 90 degrees, slip one hand under the towel and continue rolling without touching the crust. When fully rolled, wrap a towel around it carefully, but quite tight, and put in a refrigerator for 8-10 hours. Dust sugar powder on top and cut the edges off before serving.