Raspberry Roll with Cottage Cheese Cream
This soft flourless cottage cheese sponge rolls around a thick cream cheese and sour cream filling. Raspberries add fiber, acidity, and a bright berry flavor, making the roll satisfying without being overly sweet.
Separate the whites and yolks. Mix the yolks with cottage cheese (90 g), cream cheese (50 g), erythritol (25 g), and starch-free baking powder (5 g). Whip the whites with salt (1 g), add lemon juice (1 g), and fold them in. The total amount of erythritol for this recipe is 50 g.
Spread the batter on parchment and bake at 180°C for 10–15 minutes. Transfer the sponge to clean parchment.
Whip cream cheese (250 g) with 20% sour cream (100 g) and erythritol (25 g). Spread the cream, add raspberries (100 g), roll up, and chill for 2 hours.
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