Cheese roll

It is believed that the biscuit was invented by English housewives. But archaeologists have expressed doubts about this. In their opinion, they were engaged in the production of biscuits back in the 7th century BC. Later the recipe was lost. The Italians who lived during the Renaissance managed to resurrect this dessert.

1. Calories
   297,29 kcal
2. Protein
   5,98 gram
3. Fat
   19,1 gram
4. Carbohydrates
   25,09 gram
5. ~ Time
   2 H 50 Min
6. Pepper
7. Complexity

Products per 6 serving:

1. Chicken egg

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   2 pcs. = 120 g
2. Wheat flour bakery

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   1 tbsp. l. = 15 g
3. Potato starch

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   1 tbsp. l. = 28 g
4. The baking powder of the dough

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   0.5 tsp. = 2.5 g
5. Water (boiling water)

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   2 tbsp. l. = 36 g
6. Curd cheese

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   70 g
7. Cream 35% fat

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   150 g
8. Powdered sugar

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   50 g
9. Sour cream 15% fat

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   1 tbsp. l. = 25 g
10. Cocoa powder

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    2 tbsp. l. = 50 g
11. Sugar

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    2 tbsp. l. = 50 g
12. Butter

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    30 g
13. Mint

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    optional

Steps:

1. 
   Remove butter and eggs from the refrigerator in advance. They should be at room temperature. Rinse the mint under cold water. Prepare your mixer.
2. 
   Make biscuit dough. Break the eggs into a deep container and beat well with a mixer. Add boiling water and continue stirring. Add sugar. Beat until the egg mass doubles in size. Add flour and starch, as well as baking powder. Stir gently. Place baking paper on a baking sheet and spread the dough over the surface. Place in the oven preheated to 180℃ for 10 minutes. Roll the still hot biscuit into a roll and leave to cool.
3. 
   Prepare the filling. In a bowl, beat the cream until soft peaks form. Add powdered sugar and continue beating. Add curd cheese to them and mix until smooth.
4. 
   Make the glaze. In a thick-bottomed saucepan, combine sour cream, cocoa, sugar and butter. Place on medium heat. Stirring occasionally, bring the glaze until smooth. Remove from stove and cool.
5. 
   Assemble the roll. Unroll the dough. Coat the surface well with the creamy curd cream and roll it into a tight sausage. Drizzle glaze over roll. Place in the refrigerator for 120 minutes.
6. 
   Place the finished cheese roll on a serving plate and cut into portions. Garnish with a sprig of mint.