Sponge roll with New Year's salute cream turns out to be very beautiful and original. It will be an excellent treat for tea drinking on a cold winter evening.
Cooking time 1 hour
Eggs 4 pcs
Sugar 4 tbsp. l.
Vanilla sugar 1/4 tsp
Wheat flour of the highest grade 4 tbsp. l.
Odorless vegetable oil 4 tbsp. l.
Baking powder 1/4 tsp.
Salt 1 pinch.
Cocoa powder 2 tbsp l.
Instant coffee (dry) 1 tsp.
Hot water 2 tbsp. l.
Ricotta cheese 200 g
Sour cream 30% fat. 2-3 st. l.
Sugar 4 tbsp. l.
Vanilla sugar 1/2 tsp
Separate the whites from the yolks. Whisk with half the sugar until peaks, add vanilla sugar and salt.
Beat the yolks separately with the rest of the sugar.
Add butter to the yolks, whisking gradually.
Stir the protein mass with the yolk mass, while maintaining the volume.
Add flour and baking powder little by little.
Cover the baking sheet with parchment and grease with vegetable oil. Transfer the dough to a baking sheet in an even layer, leave 3-4 spoons.
Mix cocoa with coffee. Add water and mix well.
Pour into the remaining dough and stir.
Apply "blots" to the dough layer.
Make arbitrary patterns with a toothpick.
Put in an oven preheated to 180 degrees and cook for 15-20 minutes until slightly golden brown.
While the cake is baking. For the cream, combine ricotta, sour cream, sugar and vanilla sugar in a bowl. Beat well.
Cover the finished cake with a towel and roll it up, removing the parchment.
Spread cream on the cooled biscuit.
Roll up roll. Put in the refrigerator for a couple of hours. If you are preparing for the holiday in advance, then you can safely leave the roll in the refrigerator overnight. Cut into portions before serving.
Serve to the table.
Bon appetit and Happy New Year!