A carrot roll with cheese, garlic, and herbs is the perfect way to elevate the carrot. I really enjoy making rolls that can be served at a buffet or as appetizers.
Peel and cut the carrots into rounds. Steam them until they are tender. Mash the carrots coarsely with a fork, leaving some small chunks.
Preheat the oven to 180°C. Separate the egg whites from the yolks. In a mixing bowl, combine the yolks, flour, baking powder, cumin, salt, and pepper, then add the carrot puree.
Whip the egg whites until stiff and gently fold them into the mixture. Pour the batter onto a baking sheet lined with parchment paper. I used a silicone mold. Smooth the surface of the batter with an offset spatula to achieve a nice even sponge. Bake for 10 to 12 minutes.
Remove the sponge cake from the oven and turn it directly onto a damp kitchen towel (as for a rolled cake), then roll the carrot sponge cake in the towel. Set aside and let cool.
Meanwhile, soften the fresh cheese. Unroll the carrot sponge cake and spread it with garlic and herb cheese. Roll it up tightly again and wrap it, leaving it in the refrigerator for at least 2 hours. Then, cut it into slices and enjoy it chilled.
To finish
0 servings
12
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EN