Spinach biscuit roll with tomato cream cheese

Name: Spinach biscuit roll with tomato cream cheese
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 15
Ingredients: 1 kg leaf spinach; 7-10 Tbsp salt, pepper; 3 Eggs (Gr. M); 75 g Cottage cheese; 75 g Flour; 2 TEASPOONS Baking Powder; 60 g dried tomatoes (in oil; glass); 1 Garlic clove; 450 g Double cream cheese; 125 g double cream; 7-10 Tbsp coarse pepper; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 15

1 kg leaf spinach
7-10 Tbsp salt, pepper
3 Eggs (Gr. M)
75 g Cottage cheese
75 g Flour
2 TEASPOONS Baking Powder
60 g dried tomatoes (in oil; glass)
1 Garlic clove
450 g Double cream cheese
125 g double cream
7-10 Tbsp coarse pepper
baking paper

Directions

1
Line baking tray with baking paper. Preheat oven (electric cooker: 100 °C/circulating air: 75 °C/gas: see manufacturer). For the sponge mixture, clean and wash the spinach and blanch in boiling salted water for 1-2 minutes.
2
Drain, immediately rinse with cold water, squeeze out well and chop very finely. Spread on the baking tray. Dry in a hot oven for 15-20 minutes, turning occasionally.
3
Put the spinach on a flat plate and let it cool down a little. Turn up the oven temperature (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line baking tray with new baking paper. Separate the eggs.
4
Mix spinach, egg yolk and cottage cheese. Beat the egg whites until stiff and carefully fold into the spinach mixture with a whisk. Mix flour and baking powder, sieve onto the mixture and fold in.
5
Spread the spinach sponge cake mixture on the baking tray to form a rectangle (approx. 25 x 30 cm) and bake immediately in a hot oven for approx. 10 minutes. Turn out the sponge cake onto a damp tea towel. Peel off baking paper.
6
Roll up the sponge cake immediately from the long side using the tea towel and leave to cool for about 30 minutes.
7
In the meantime, drain the tomatoes for the filling, dab dry and chop them into small pieces. Peel garlic and chop very finely. Mix cream cheese, double cream and garlic. Season to taste with salt and pepper.
8
Fold in the tomatoes. Unroll the sponge cake and spread the cream evenly on top, leaving a small rim all around. Carefully roll up and chill for about 1 hour. Arrange and sprinkle with coarse pepper.