How to cook low-calorie biscuit roll
You will need
- For 14 servings:
- - flour - 100 g;
- - eggs - 5 pieces;
- - granulated sugar - 225 g;
- - baking powder for dough - at the tip of a knife;
- - starch - 25 g;
- - gelatin - 6 g;
- - low-fat cottage cheese - 250 g;
- - frozen raspberries - 300 g;
- - cream - 200 ml;
- - “almond petals” fried - 2 tablespoons;
- - vanilla sugar - ½ bag;
- - clean towel.
Separate the whites from the yolks and beat them into a thick, strong foam. While whipping, gradually pour half the sugar. Next, mix in small portions alternately yolks, flour, starch and baking powder. Oven put on warming up to 200 ̊C, raspberry thaw and drain the juice.
Put the dough on a baking sheet covered with baking paper. Bake 8-10 minutes. On a towel, sprinkled with sugar, overturn the finished sponge cake. Remove the paper and gently roll.
Soak gelatin in cold water. Grind raspberries with a blender and rub through a sieve.Mix the resulting puree with the remaining sugar and curd. Heat the swollen gelatin in a water bath until completely dissolved, mix with cream.
Spread the biscuit, spread on it 2/3 of berry-curd cream and roll again. The remaining cream spread over the top and sprinkle with almond "petals".
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