This biscuit roll with strawberry cream will not leave indifferent any sweet tooth.
Cooking time 1 hour
Eggs 4 pcs
Sugar 5 tbsp l.
Vegetable oil 4 tbsp. l.
Wheat flour of the highest grade 4 tbsp. l.
Baking powder 1 tsp.
Salt 1 pinch.
Beet 1 pc
Ricotta cheese (for cream) 200 g
Sugar (for cream) 4 tbsp. l.
Frozen strawberries (for cream) 200 g
Grind the yolks with sugar.
Beat the whites into a foam.
Add butter to the yolks with sugar.
Grate the beets and squeeze the juice. Add juice to a bowl of yolk mixture. Mix.
Add whipped egg whites. Mix.
Add flour and baking powder. Mix.
Pour the dough onto a baking sheet with parchment.
Bake in an oven preheated to 180 degrees C for 15-20 minutes. Willingness to check with a toothpick. Remove the layer of biscuit from the parchment and wrap it in a roll in a towel.
For the cream, defrost the strawberries, drain the liquid.
Beat the strawberries, riccotta and sugar in a blender.
Spread the cream over the biscuit and wrap in a roll. Refrigerate for 2-3 hours.
Cut into portions and serve.