Cottage Cheese Roll with Custard and Blueberries
Cottage cheese and eggs provide protein, while blueberries add fiber and a bright tart note. The airy curd base pairs with a thick custard cooked gently without boiling. Refrigerate the roll for at least four hours before slicing so the filling can set.
Prepare the Base
Preheat the oven to 180 °C. Separate the eggs (150 g) into whites and yolks in about 2 minutes. Divide the erythritol (50 g) into two portions: add 10 g to the yolks and reserve 40 g for the egg whites. Combine the yolks with the 9% cottage cheese (300 g), vanilla (1 g), and starch-free baking powder (2 g), then blend for about 3 minutes until smooth.
Beat the egg whites with a mixer to soft peaks, then gradually add the remaining erythritol (40 g), mixed with the xanthan gum (0.5 g, optional), and continue beating until stiff peaks form; the whole step takes about 5 minutes.
Gently combine the whipped whites and cottage-cheese mixture in about 2 minutes. Spread the batter on a parchment-lined baking sheet; grease the parchment with butter (5 g) if needed. Level the batter across the pan in about 5 minutes.
Bake the base at 180 °C for 20 minutes. Remove it from the oven and let it cool for about 25 minutes.
Prepare the Filling
Combine the soft 9% cottage cheese (400 g) and baking soda (1 g) in a heavy-bottomed saucepan. Lightly beat the eggs (150 g) with a fork, add them to the cottage cheese, and stir until smooth for about 5 minutes.
Cook over low heat, stirring constantly and never allowing the mixture to boil, until the custard thickens; this usually takes 10–15 minutes.
Add the butter (50 g), erythritol (25 g), and vanilla (1 g). Continue cooking and stirring for another 2 minutes, then remove from the heat.
Cool the custard completely, then refrigerate it for at least 4 hours to set; preparing it the day before is convenient.
Spread the chilled custard over the base, scatter the blueberries (70 g) on top, roll it up, and wrap it in parchment; allow about 10 minutes for assembly. Refrigerate the roll for at least 4 hours before slicing.
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