Meringue roll with cherries
A delicious dessert! Delicate, airy, and light! The cream pairs beautifully with the meringue, and the cherry complements the flavor perfectly.
Ingredients · Servings 6–8
- 4 squirrels
- 200 g of sugar
- a pinch of salt
- 150 ml cream 33-35%
- 50 g of sugar
- 200 g of cottage cheese
- 150 g cherries
Method
- Whip the cream with sugar.
- Add cheese. Stir.
- Beat the whites with a pinch of salt.
- Add sugar. Beat well (about 5-7 minutes).
- Line a baking sheet with parchment paper. Add the egg whites (the cake should be about 25 x 30 cm, 1 cm high). Place in an oven preheated to 180 degrees Celsius. Bake for 15–20 minutes.
- Cover the finished cake with baking paper.
- Turn over carefully.
- Pull the paper.
- Take it off.
- Spread the cream on the cooled cake layer (set aside 3-5 tablespoons of cream for greasing the finished roll). Smooth it out.
- Place the cherries.
- Roll the roulade.
- The cake layer turns out elastic and the roll rolls up easily.
- Grease with cream. Refrigerate for 5-6 hours.
- Decorate to taste.
The most important thing is to beat the whites well.
Instead of cherries, you can use lingonberries, canned peaches, apricots (finely chopped), etc. If you are using frozen berries (I used frozen cherries), you need to defrost them and drain all the liquid.
The specified amount of ingredients makes 6–8 servings.
meringue:
cream:
Preparing the meringue
Bon appetit!
