Savory cheese and mushroom roulade

Name: Savory cheese and mushroom roulade
Ingredients: 2 eggs; 2 tablespoons oil; 1 tablespoon sour cream; 2 tablespoons flour; 1 teaspoon baking powder; 2 tablespoons Parmesan; 2 eggs; 2 tablespoons oil; 1 tablespoon sour cream; 2 tablespoons flour; 1 teaspoon baking powder; 2 tablespoons chopped frozen spinach; 1/4 teaspoon salt; 2 eggs; 2 tablespoons oil; 1 tablespoon sour cream; 2 tablespoons flour; 1 teaspoon baking powder; 2 tablespoons pepper paste; 1/4 teaspoon salt; 300 g cottage cheese; 3 tablespoons sour cream; 150 g drained canned mushrooms; 15 g dill; 1/4 teaspoon salt

Appetizers - Savory cheese and mushroom roulade by Geta D. - Recipia

The savory cheese and mushroom roulade is rolled up in a damp towel while the sponge is still warm. The three layers with spinach, pepper paste and Parmesan make green, orange and yellow stripes around the filling, and once chilled, it slices into neat layers. I serve it in thin slices, taken out of the fridge a few minutes beforehand. Prep: 35 minutes. Cook: 20 minutes. Rest: 140 minutes. Total time: 195 minutes. Serves: 8. About 240 kcal and 11 g protein per serving.

Ingredients

For the yellow layer

2 eggs
2 tablespoons oil
1 tablespoon sour cream
2 tablespoons flour
1 teaspoon baking powder
2 tablespoons Parmesan

For the green layer

2 eggs
2 tablespoons oil
1 tablespoon sour cream
2 tablespoons flour
1 teaspoon baking powder
2 tablespoons chopped frozen spinach
1/4 teaspoon salt

For the orange layer

2 eggs
2 tablespoons oil
1 tablespoon sour cream
2 tablespoons flour
1 teaspoon baking powder
2 tablespoons pepper paste
1/4 teaspoon salt

For the filling

300 g cottage cheese
3 tablespoons sour cream
150 g drained canned mushrooms
15 g dill
1/4 teaspoon salt

Preparation

1. Heat the oven to 180°C and line a large baking sheet, 28 x 38 cm, with baking paper. 2. For the green layer, separate 2 eggs. Mix the yolks with 2 tablespoons oil, 1 tablespoon sour cream, 2 tablespoons flour, 1 teaspoon baking powder, 1/4 teaspoon salt and the thawed, squeezed spinach. Beat the egg whites until stiff and gently fold them in. 3. For the orange layer, repeat the process with the other 2 eggs, 2 tablespoons oil, 1 tablespoon sour cream, 2 tablespoons flour, 1 teaspoon baking powder, 2 tablespoons pepper paste and 1/4 teaspoon salt. 4. For the yellow layer, mix the other 2 egg yolks with 2 tablespoons oil, 1 tablespoon sour cream, 2 tablespoons flour, 1 teaspoon baking powder and the Parmesan. Beat the 2 egg whites until stiff and fold them in; do not add salt. 5. Spoon the mixtures into the baking sheet, alternating between them. Bake for 15-20 minutes, until set and lightly browned around the edges. 6. Turn the sponge out onto a damp towel and roll it up while warm. Leave it to cool for 20 minutes. 7. Blend the cottage cheese with the sour cream and 1/4 teaspoon salt. Fold in the finely chopped dill and the drained, diced mushrooms. 8. Unroll the cooled sponge, spread the cheese filling over it and roll it up again. Wrap it in plastic wrap and refrigerate for 2 hours, then slice.

Notes

I serve the slices alongside a simple green salad, with the leaves thoroughly dried. The 28 x 38 cm baking sheet matters for the thickness of the sponge; in a smaller one, the center will be thicker and may need a few extra minutes in the oven. Thaw and squeeze the frozen spinach before chopping it, so it does not add water to the mixtures. Drain the canned mushrooms well before cutting them, since their liquid thins the filling. If the cottage cheese is very wet, leave it to drain; otherwise, the filling will not hold well between the layers. If you fold in the egg whites too firmly, the sponge may not turn out as airy. If the pepper paste is salty, use less salt in the orange mixture. You can replace the Parmesan with the same amount of grated hard cheese. The roulade keeps covered in the fridge for up to 3 days. I got the idea for the combination of layers from the Sara & Miki blog.