Carrot Roll with Cream Cheese and Herbs

Directions

1. 1

   Step 1

   

   Wash and peel the carrots. Rinse the dill. Prepare a blender, grater, pan, baking sheet, and parchment paper. You will also need plastic wrap.

2. 2

   Step 2

   

   Grate the carrots on a fine grater. Place them in a pan heated with vegetable and butter. Stir and fry until soft. Season with salt and pepper, mix, and remove from the heat. Let cool.

3. 3

   Step 3

   

   Separate the egg whites from the yolks. Add the yolks to the cooled carrots. Mix.

4. 4

   Step 4

   

   In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them into the carrots in several additions.

5. 5

   Step 5

   

   Preheat the oven to 180 °C. Line a baking sheet with parchment paper and spread the carrot mixture evenly in a thin layer on it. Place in the oven for 15 minutes. After the time is up, remove and let the sponge cake cool right on the parchment.

6. 6

   Step 6

   

   Meanwhile, press the garlic through a press, chop the parsley, and mix them with the cream cheese.

7. 7

   Step 7

   

   Remove the parchment from the cooled layer. Transfer the sponge cake to plastic wrap. Spread with the cream cheese filling.

8. 8

   Step 8

   

   Roll the sponge cake into a tight log. Wrap in plastic wrap and place in the refrigerator for 30 minutes to cool and soak.

9. 9

   Step 9

   

   Slice the carrot roll into portions and serve, sprinkled with fresh herbs.