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Cheese Roll

Author
Cookinero 16 Apr 2025
3840
Cheese Roll

There is an opinion that biscuit was invented by English housewives. But archaeologists express doubts on this account. In their opinion, biscuits were produced as early as the 7th century BC. Later, the recipe was lost. The Italians who lived during the Renaissance managed to resurrect this dessert.

How to cook Cheese Roll

Step 1

Cheese roll

Make the sponge cake dough. Break the eggs into a deep container and beat them well with a mixer. Add boiling water and continue mixing. Pour in the sugar. Beat until the egg mass doubles in size. Add flour, starch and baking powder. Mix carefully. Line a baking sheet with baking paper and spread the dough over the surface. Place in the oven, preheated to 180℃, for 10 minutes. Roll the still hot sponge cake into a roll and leave to cool.

Step 2

Cheese roll

Prepare the filling. In a bowl, beat the cream until soft peaks form. Add the powdered sugar and continue beating. Add the cream cheese and mix until smooth.

Step 3

Cheese roll

Make the glaze. In a heavy-bottomed saucepan, combine the sour cream, cocoa, sugar, and butter. Place over medium heat. Stir occasionally until the glaze is smooth. Remove from heat and let cool.

Step 4

Cheese roll

Assemble the roll. Unroll the dough. Grease its surface well with cream cheese cream, roll into a tight sausage. Pour the glaze over the roll. Refrigerate for 120 minutes.

Cheese Roll - FAQ About Ingredients, Baking Time and Storage

Yes, you can use mascarpone or ricotta cheese as a substitute for cream cheese. Just ensure the texture is smooth and creamy for easy spreading.
The cheese roll can be stored in the refrigerator for up to 3 days. Keep it covered with plastic wrap or in an airtight container to maintain freshness.
Yes! Replace the regular flour with a gluten-free flour blend and ensure the baking powder is gluten-free. The texture might be slightly different but still delicious.
You can use granulated sugar blended into a fine powder or a natural sweetener like honey or maple syrup, adjusting the quantity to taste.
Yes, you can freeze the cheese roll for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil. Thaw in the fridge before serving.
Roll the sponge cake while it's still warm and pliable, using a clean kitchen towel or parchment paper to help guide the roll gently.
Yes, use dairy-free cream cheese and coconut cream instead of regular cream. For the glaze, opt for dairy-free butter and a plant-based sour cream.
Slice the chilled roll into 1-inch pieces and serve on a platter. Garnish with fresh berries or a dusting of powdered sugar for an elegant touch.
Absolutely! Divide the batter into smaller portions and bake in a lined sheet pan, adjusting the baking time to 6–8 minutes per mini roll.

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