Carrot snack roll with cheese on the festive table

8 servings
1 hour 40 min

How do you make a carrot snack roll with cheese on the festive table? Prepare all the necessary ingredients. Dill can be replaced with any other green. Take eggs S1 or CO. Use vegetable oil with a high point of smoke. The most common of these oils: refined varieties of sunflower, olive and grape.

Peel, rinse and grate the carrots. Root crops are best washed with a brush or a rigid sponge under a stream of running water.

Heat the pan, carefully so as not to burn, pour vegetable oil on it. Then add the butter, it will give a pleasant taste of carrots.

Transfer the grated carrots to a frying pan, cover with a lid. Fry over a medium heat, stirring occasionally, 15-20 minutes until soft. The exact time depends on the properties of the carrot, your pan and stove.

Transfer the finished carrots to a deep bowl and cool completely.

Wash the eggs with soap. Separate the yolks from the proteins. Over a plate with a knife, knock the shell in the center of the egg and split it into 2 halves. Pour the egg from one half of the shell into the other until all the protein flows into it. The yolk will remain in the shell.

Yolks can be added immediately to a bowl of carrots. Pepper a little and stir until smooth.

Whisk the whites with a partial teaspoon of salt until strong peaks. That is, protein foam should not flow if you tilt or turn the container with it.

In small portions, add whipped proteins to the bowl with carrots and yolks and carefully, trying not to destroy the airiness of the proteins, interfere with the dough. A uniform air mass should be obtained.

For baking, take a baking tray of approximately 30x40cm. Line with non-stick parchment and spread the dough evenly over it.

Bake in the oven preheated to 180 degrees for 15-20 minutes. Choose the exact time and temperature by your oven. Remove the finished carrot roll cake from the oven and cool a little.

Remove the flaccid leaves and hard stems from the dill, rinse, dry and finely chop. To make the filling, mix the cheese with the dill until smooth. If the cheese is not salty, add a little extra.

Transfer the warm bark to cling film.

Remove the parchment and spread the filling evenly with a spatula or spoon throughout the cake.

The bark is very tender and fragile. Therefore, carefully, use a cling film to roll it up with a roll.

Wrap the roll completely with cling film and transfer it to the cold for at least 2 hours, or better overnight. Before serving, garnish the roll as you like and slice into portions.