Carrot and orange roulade with curd.

 
100g - 175kkal

Composition

For the sponge cake:
4 large carrots (360g)
3 tbsp. spoons of flour (30g)
3 tbsp. tablespoons of starch (30 g)
3 eggs
a pinch of salt,
30 oz. margarine fat content of 40%
0.5 cups of sugar (90g)

For the filling:
200 gr. 1-fat cottage cheese, 8% (not dry and creamy - but not liquid such as Ostankinsky 0%),
0.5 cups of cream, 10% fat (120g)
7ch.l. sugar 20g
zest of half a lemon
0, 5 tsp Gelatin (optional)

For the sauce:
juice of one orange (100g)
1 tbsp. l starch (10 g),
3 tsp sugar 10g

Preparation

Biscuit
1.Potushit melkopotertuyu carrots with margarine for about 15 minutes should get about 2 cups.
2. Beat the egg yolks with the sugar, add the flour and starch. Separately, beat whites with a pinch of salt (up to peak).
3. Add the carrots in the dough, then gently mix in proteins (proteins that do not fell off).
4.Namazat on baking paper 1 cm in size tray (paper slightly oiled), bake at medium temperature for about 15 minutes.
5. When baked, cover with a towel and cool for about 10-15 minutes, separated from the parchment.

Filling
While cake is baked in cream add 0, 5 tsp gelatin, gelatin swell when -rastvorit it through a water bath or in a microwave oven (at 300W power very good odds for 30-40 seconds) - the main thing is not to boil, add sugar here. Curd whip cream, add the zest.

Sauce
Dilute the starch in cold juice, add sugar and cook over low heat until thick.

Assembling
On the cake evenly spread half the sauce and the sauce on top of the filling, then roll to roll. On top folded roll spread even half the sauce
Put in the fridge to harden for a few hours.