Curd roll

Name: Curd roll
Total time: 2 h
Yield: 4
Cuisine: Russian
Ingredients: Chicken egg - 180 g; Wheat flour for baking - 30 g; Potato starch - 112 g; Baking powder - 5 g; Cottage cheese 9% fat - 200 g; Sugar - 50 g; Vanilla sugar - 1 g; Cottage cheese 9% fat - 200 g; Sour cream - 150 g; Sugar - 50 g; Vanilla sugar - 8 g; Jam - 135 g

Cookinero 18 Apr 2025

4380

There is no such thing as too much cottage cheese. This is exactly what can be said about the recipe for a cottage cheese roll. Cottage cheese is not called white gold for nothing. It surpasses all dairy products in protein content. Casein, which is found in cottage cheese, is the slowest of all types of protein, so it will supply the body with energy and amino acids for a long time.

How to cook Curd roll

Step 1

Prepare the curd sponge cake. Separate the yolks from the whites. Add the yolks, half of the sugar (50 g), flour, starch, vanilla sugar and baking powder to a bowl. Mix until smooth. Pour in the curd and mix again. The mixture should resemble puree. Whip the whites with the remaining sugar and add them to the dough. Mix.

Step 2

Cover the baking tray with parchment and spread the dough on it. Bake in the oven preheated to 190℃. Take out the finished sponge cake after 25 minutes. Roll it into a tight roll and leave to cool.

Step 3

Prepare the filling. Place the cottage cheese, sour cream, sugar, vanilla sugar and jam in a deep bowl. Beat until smooth.

Step 4

Assemble the roll. Unroll the crust, remove the paper. Grease the surface with the filling and roll again. Place on a serving plate seam side down and refrigerate for 60 minutes.

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Recipe cuisine: Russian

Cooking time: 2 hours

Servings: 4

Calories: 218.69 kcal

Fats: 7.79

Proteins: 8.49

Carbohydrates: 29.54

Ingredients

Chicken egg - 180 g

Wheat flour for baking - 30 g

Potato starch - 112 g

Baking powder - 5 g

Cottage cheese 9% fat - 200 g

Sugar - 50 g

Vanilla sugar - 1 g

Cottage cheese 9% fat - 200 g

Sour cream - 150 g

Sugar - 50 g

Vanilla sugar - 8 g

Jam - 135 g

Where to Buy Ingredients

Curd roll - FAQ About Ingredients, Baking Time and Storage

Can I substitute the all-purpose flour with a gluten-free alternative?

Yes, you can use a 1:1 gluten-free flour blend in place of regular flour. Just ensure the blend contains xanthan gum or add 1/2 tsp to mimic gluten's binding properties.

How long does the curd roll last in the fridge, and how should it be stored?

Store the assembled roll in an airtight container in the fridge for up to 3 days. For best texture, consume within 2 days.

Is there a dairy-free alternative for the sour cream and cottage cheese in the filling?

For a dairy-free version, use coconut yogurt instead of sour cream and blended silken tofu or vegan cream cheese in place of cottage cheese.

What's the best way to prevent the sponge from cracking when rolling?

Roll the warm sponge gently inside a clean kitchen towel dusted with powdered sugar before cooling. This helps it retain its shape.

Can I freeze the curd roll for later?

Yes! Wrap the unfilled, cooled sponge tightly in plastic and freeze for up to 1 month. Thaw overnight in the fridge before adding filling and assembling.

How can I make this recipe lower in sugar?

Reduce sugar in both sponge and filling by 25%, or use erythritol/monk fruit sweetener. The jam can be replaced with mashed berries.

What are some creative serving suggestions for this dessert?

Dust with powdered sugar, drizzle with melted chocolate, or serve with fresh berries. Slicing diagonally makes elegant portions.

My oven runs hot - how should I adjust baking time?

If your oven tends to overbake, reduce temperature to 180°C and check at 20 minutes. The sponge is done when springy to touch.

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