Preparation Blat: In a large bowl, melt the margarine, being careful not to let it boil. Once the margarine has melted completely, add the warm milk and salt, stirring continuously to obtain a smooth mixture. The next step is to gradually incorporate the flour, stirring with a spatula or a spatula to avoid lumps. This is done over a low heat to allow the ingredients to combine well without burning. When the dough becomes a smooth paste, take it off the heat and let it cool slightly. Next, add the yolks to the 4 eggs, mixing vigorously until fully incorporated. In a separate bowl, beat the egg whites stiffly, using a mixer, and when they're done, carefully add them to the mixture, mixing gently to keep the air built up. The resulting dough will be soft and fluffy, perfect for our roll. We pour it into a greased and floured baking pan, then put it in the preheated oven at medium temperature. After about 25-30 minutes, test it with a toothpick; if it comes out clean, the pastry is ready. As soon as it is baked, remove the dough from the pan and roll it in a damp towel, allowing it to cool and retain its shape.
Filling: Start by boiling the assorted vegetables in salted water or Delikat to give them a nice flavor. At the same time, chop the mushrooms finely and sauté them in a frying pan with a little oil until golden and tender. When the vegetables are cooked, drain them well. In a bowl, mix the grated cheese with the 5 tablespoons of cream to a creamy paste. Dice the olives and fry the cabanos or Oltenesti sausages in a frying pan with a little oil until crispy. Cook the cooked eggs and grate them in a small grater.
Once the pastry has cooled, we unroll the roulade from the towel and begin to fill it with the cheese and cream mixture. Then place the vegetables, grated eggs, finely chopped green parsley, olives and roasted cabanos. Carefully twist the roulade, making sure that the filling is well sealed. Place the stuffed roulade back in the tray, where we brush the top with cream and sprinkle with grated cheese. Return it to the oven to brown until you have a golden and appetizing crust. Once baked, remove the roll from the oven and leave to cool slightly before cutting into thick slices. This fluffy and flavorful roulade is sure to be the star of any meal.
Filling: Start by boiling the assorted vegetables in salted water or Delikat to give them a nice flavor. At the same time, chop the mushrooms finely and sauté them in a frying pan with a little oil until golden and tender. When the vegetables are cooked, drain them well. In a bowl, mix the grated cheese with the 5 tablespoons of cream to a creamy paste. Dice the olives and fry the cabanos or Oltenesti sausages in a frying pan with a little oil until crispy. Cook the cooked eggs and grate them in a small grater.
Once the pastry has cooled, we unroll the roulade from the towel and begin to fill it with the cheese and cream mixture. Then place the vegetables, grated eggs, finely chopped green parsley, olives and roasted cabanos. Carefully twist the roulade, making sure that the filling is well sealed. Place the stuffed roulade back in the tray, where we brush the top with cream and sprinkle with grated cheese. Return it to the oven to brown until you have a golden and appetizing crust. Once baked, remove the roll from the oven and leave to cool slightly before cutting into thick slices. This fluffy and flavorful roulade is sure to be the star of any meal.
Ingredients
For the roulade dough: 4 eggs, 150 g flour, 400 ml milk, 125 g butter, 1 teaspoon salt. Filling: 200 g grated cheese, 5 tablespoons sour cream, 200 g mixed vegetables, a few black olives, 150 g canned mushrooms chopped, chopped fresh parsley, 2 pieces of fried kabanos, 2 boiled eggs, salt, pepper. For greasing the roulade: sour cream, grated cheese.