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. 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 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.
Gently combine the whipped whites and cottage-cheese mixture. Spread the batter on a parchment-lined baking sheet; grease the parchment with butter (5 g) if needed. Level the batter across the pan.
Bake the base at 180 °C for 20 minutes. Remove the base from the oven and let it cool to room temperature.
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.
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 until the butter melts and the custard is smooth, 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. Refrigerate the roll for at least 4 hours before slicing.
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