I offer a tender and delicious carrot roll made of biscuit dough! Carrots are not felt at all in it, but on the contrary, they are revealed as a juicy and sweet fruit! The biscuit turns out to be airy and light, and most importantly useful and can be eaten without harm to the figure!
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
I've been going to make this deliciously bright and tasty carrot roll for a long time. And now the day has come. The dessert carrot roll is simply incredibly tender and very beautiful. I couldn't believe that it would be so easy to prepare and so delicious. This dessert can safely claim as a great roll for a festive sweet table! And if you have never tried to cook such a product, then I definitely recommend it! A spicy delicacy will appeal to many, especially those with a sweet tooth and small children.
Having tried this recipe, starting from its base, you can use any other products instead of carrots. For example, pumpkin or apple shavings, grated zucchini or pear are suitable. However, you can experiment with any fruit, and as you can see, even with vegetables. My cream for the roll is sour cream, however, it can be replaced with any other one to your taste. For example, cottage cheese or custard will work well here. You can also add any berries, nuts and other flavors to the roll.
- Caloric content per 100 g - 204 kcal.
- Servings - 1 roll
- Cooking time - 1 hour, plus time for cooling the cake
Ingredients:
- Eggs - 4 pcs.
- Flour - 150 g
- Carrots - 100 g
- Sugar - 150 g in cream and 50 g in dough (or to taste)
- Sour cream - 300 ml
- Salt - a pinch
Cooking a sponge roll with carrots:
1. Wash the eggs and divide the whites into yolks. Pour each into a clean and dry container, otherwise they will not whisk properly. Also, make sure that not a single drop of yolk gets into the protein, otherwise it will also not beat up to the desired consistency.
2. Add sugar to the yolks and beat well with a mixer until bright lemon color and double in volume. Then pour flour into the dough, which sift through a sieve.
3. Change the beaters on the mixer by putting on the “hooks” and knead the dough. You will have a flour crumb.
4. Beat the whites with a pinch of salt with a mixer into a white airy mass. Add the whipped egg whites to the dough by a tablespoon and whisk slowly to maintain lightness.
5. When you add all the proteins, the consistency of the dough will become airy and voluminous.
6. Peel the carrots and grate them on a coarse grater. Add it to the dough and gently stir into the dough with slow movements.
7. Line a baking sheet with baking parchment and line the dough in an even rectangular layer 1 cm high.
8. Heat the oven to 180 degrees and send the cake to bake for 15 minutes. After it is still hot, roll it up and wrap it in a towel. Leave to cool completely. Otherwise, if it cools down in a rectangular even shape, then later it will be difficult to roll it up. It can break.
9. Combine sour cream with sugar and beat with a mixer until fluffy and light.
10. Unfold the chilled cake and brush with a layer of cream.
11. Roll the biscuit back into a roll and wrap with cling film. Leave to soak for 2-3 hours.
12. Then unfold the roll and, if desired, decorate it with powdered sugar or cover with any icing.
See also a video recipe on how to make a biscuit roll.
