Mariana's Cheese Roll

How to prepare mariana's cheese roll

1. Put the milk with flour, butter and salt on the stove in a larger pot. Stir continuously until it becomes like polenta. It doesn't matter if it gets lumpy. Remove from heat.
2. Separate the egg whites. Beat them until stiff.
3. Add the egg yolks to the mixture in the pot one at a time, stirring quickly after each.
4. Fold in the egg white foam in 3 stages (to keep the mixture fluffy).
5. Spread the mixture in a baking tray (35cm x 35cm) lined with parchment paper. If you don't have parchment, grease the tray and dust with flour. Bake at 200°C for exactly 15 minutes.
7. When you take the tray out of the oven, quickly roll up the sheet, leave it for 1 minute, then unroll. I rolled it using the parchment paper underneath. Or you can transfer the sheet onto a damp towel and roll with that.
8. Spread a little butter on the sheet, then a thin layer of sour cream. Sprinkle the grated cheeses seasoned with plenty of pepper over the sheet. Roll up, wrap in plastic and refrigerate for a few hours.
9. Serve the roll sliced and warmed in the oven until the cheeses melt a bit.

Print