Gluten-free cottage cheese roll with currants
Currant - cottage cheese intoxication in a cobweb path.
Ingredients
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Dough
- 130 g Cake mix Liana
- 130 g powdered sugar
- 1 PL Liana dark cocoa
- 7 eggs
Filling
- 300 ml vegetable whipped cream
- 100 g of black currants
- 80 g powdered sugar
- 4 tablespoons of currant jam
- 2 bags Liana vanilla sugar
- 250 g soft cottage cheese
- Beat the eggs with sugar and gently mix in the Cake mix with a spatula. Take 4 tablespoons of the dough and mix in the dark cocoa. We put the cocoa part in a pastry bag and spray various shapes on the baking paper. Place the sheet with baking paper in a heated oven and bake at 170°C for 3-4 minutes. Evenly layer the remaining white dough and bake for 15-17 minutes.
- Transfer the dough and the baking paper to a damp towel and roll it into a roll. Let it cool down.
- Spread currant jam on the cooled roll. Whip the vegetable whipped cream, cottage cheese, vanilla sugar and powdered sugar until stiff. Mix in the cleaned currants and spread on the jam. Roll up and let it harden.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 130 g Cake mix Liana
- 130 g powdered sugar
- 1 PL Liana dark cocoa
- 7 eggs
Filling
- 300 ml vegetable whipped cream
- 100 g of black currants
- 80 g powdered sugar
- 4 tablespoons of currant jam
- 2 bags Liana vanilla sugar
- 250 g soft cottage cheese
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