Ricotta and Quince Roll

Name: Ricotta and Quince Roll
Ingredients: I used for the base: 5 eggs; 5 tablespoons of sugar; 5 tablespoons of flour; 1 tablespoon of cocoa; 2 packets of vanilla sugar; coffee essence. For the cream: 200 ml of whipped cream; 200 g of ricotta cheese; quince jam.

Dessert - Ricotta and Quince Roll by Amalia F. - Recipia

Ricotta and Quince Roll - A Flavorful Autumn Delicacy If it's the weekend, it's the perfect time to spend in the kitchen, and today I bring you a recipe for a ricotta and quince roll that will fill your home with enticing aromas. This fluffy cake is perfect for warm autumn days, and the combination of ricotta cheese and the sweetness of quince makes it truly special. Let's get started! Total time: 1 hour Preparation time: 30 minutes Baking time: 7 minutes Number of servings: 8 Ingredients for the base: - 5 large eggs - 5 tablespoons of sugar (preferably fine sugar) - 5 tablespoons of flour - 1 tablespoon of cocoa - 2 packets of vanilla sugar - 1 teaspoon of coffee essence (optional, but recommended for a more intense flavor) Ingredients for the cream: - 200 ml of whipped cream (ideally cold for better whipping) - 200 g of ricotta cheese - 4-5 tablespoons of quince jam (or more, to taste) Necessary utensils: - Mixing bowl - Electric mixer - Baking tray (30x40 cm) - Baking paper - Clean damp towel Step by Step: 1. Preparing the base: - Start by separating the egg whites from the yolks. Make sure the bowl for the egg whites is completely clean, with no trace of fat. - In a bowl, beat the yolks with the sugar until they become a light-colored mixture and double in volume. Add the coffee essence, flour, cocoa, and vanilla sugar. Mix well until you achieve a homogeneous mixture. - In another bowl, beat the egg whites until stiff peaks form. It is essential to achieve a firm foam so that the roll is fluffy. Carefully incorporate a tablespoon of the beaten egg whites into the yolk mixture, gently folding from the bottom up to avoid losing air from the egg whites. - Line the tray with baking paper, then pour the mixture into the tray and level it evenly. Place the tray in a preheated oven at 180°C and bake for 7 minutes. It's good to check with a toothpick - if it comes out clean, the base is ready. 2. Cooling the base: - After baking, remove the base from the oven and turn it onto a clean, damp towel. Carefully remove the baking paper and roll the base up with the towel. Let it cool completely in this form; this way, the base will have a nice shape and won't crack. 3. Preparing the cream: - In another bowl, whip the cream until firm. Add the ricotta cheese and mix well until you achieve a smooth and homogeneous cream. If desired, you can add a little powdered sugar to sweeten the cream, but the ricotta cheese is already quite sweet. - On the cooled base, spread the ricotta cream evenly, leaving a small margin on the edges. On top, add the quince jam, distributed evenly. 4. Rolling and refrigerating: - Carefully roll the base (with the cream) using the towel, taking care not to damage the shape of the roll. Once you have a tight roll, wrap it in plastic wrap and leave it in the refrigerator for at least 1 hour to set. 5. Serving: - Once well chilled, you can slice the roll and serve it. It is delicious both plain and alongside a scoop of vanilla ice cream or a caramel sauce. Useful tips: - Make sure all ingredients are at room temperature before starting. This helps with better homogenization of the mixtures. - You can replace the quince jam with other fruit jams, such as plum or apricot, for a different variation. - If you like a more tart flavor, you can add a few drops of lemon juice to the ricotta cream. Nutritional information: This ricotta and quince roll is an excellent choice for a lighter dessert, being rich in protein due to the ricotta cheese, and containing natural fruits that provide vitamins and antioxidants. Each serving has approximately 250 calories, but this number may vary depending on the amount of jam used. Frequently asked questions: - Can I use another type of cheese? Yes, you can use mascarpone or another type of creamy cheese, but the taste will be different. - How can I store leftovers? Keep the roll wrapped in plastic wrap in the refrigerator; it can last up to 3 days, but it is best consumed fresh. Now that you have all the necessary information, all that's left is to get cooking! Enjoy every step of the process and make this weekend a special moment with your loved ones. Bon appétit!

Ricotta and Quince Roll

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