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Baking
Carrot Roll
A delicate carrot roll with ricotta cream and chocolate decoration, perfect for tea time.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Separate the egg whites from the yolks. Whip the whites with sugar until stiff peaks form, then add grated carrot and cinnamon to the yolks.
2
Gently fold the whipped whites into the batter using a folding motion from bottom to top.
3
Spread the batter into a rectangle on a silicone baking mat and bake in the oven at 180Β°C (350Β°F) for 20-25 minutes.
4
Cover the baked sponge with a towel, flip it over, then roll it up and let it cool.
5
Mix the ricotta with vanilla and sugar, spread the cream over the sponge, roll it up again, drizzle with melted chocolate, and chill in the refrigerator for about an hour.
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