Rye Biscuit Roll with Creamy Curd Filling

This delightful dessert combines the robust flavor of rye flour with a light, creamy curd filling, offering a perfect balance of taste and texture. The roll is made from a sponge-like biscuit, which is moist and flavorful due to a subtle soak of syrup or condensed milk. The cream is soft and luscious, bringing a gentle sweetness enhanced by vanilla notes. Its preparation, involving the artful rolling of the biscuit around the cream, creates an appealing swirl when sliced. The dessert is best enjoyed after it’s chilled, giving the flavors time to meld together harmoniously. This recipe invites creativity, whether in the use of different fillings or toppings. It is perfect for special occasions or as a sweet treat to end a meal. Pairing well with coffee or tea, it's sure to impress your guests with its elegant appearance and satisfying taste. Its simplicity in preparation makes it accessible for both novice and experienced bakers looking to expand their repertoire.

Ingredients

Main Ingredients for Biscuit

• 3 small eggs
• 3 tablespoons sugar
• 3 tablespoons rye flour
• 1 tablespoon potato or corn starch
• 1 tablespoon honey
• 1 tablespoon boiled, cooled water
• A pinch of salt
• A pinch of citric acid

Ingredients for Cream

• 200 g curd
• 200 g sour cream
• Sugar to taste, approximately 3 tablespoons
• Vanilla sugar to taste
• 50 ml milk
• 2 teaspoons gelatin

Preparation Time

Total time: 120 minutes

Step-by-Step Instruction

1. Start by preparing the biscuit. Separate the egg whites from the yolks. Place the yolks in the refrigerator while you whisk the whites with a pinch of salt and citric acid until foamy.
2. Add 1 tablespoon of sugar to the whites and continue whisking until stiff peaks form. Chill the mixture in the refrigerator.
3. In another bowl, beat the yolks with 2 tablespoons of sugar until they become light and the sugar dissolves, then mix in the honey and water.
4. Sift in the rye flour and potato (or corn) starch, folding them gently into the yolk mixture.
5. Gently fold the egg whites into the yolk mixture, ensuring a smooth and even batter. Pour the batter into a baking dish lined with parchment paper.
6. Bake at approximately 200 degrees Celsius for about 15 minutes, or until the biscuit turns golden brown.
7. While hot, glaze the biscuit with syrup, jam, or condensed milk to keep it moist and enhance its flavor.
8. While the biscuit bakes, prepare the cream. Whip the sour cream with curd, sugar, and vanilla sugar until smooth.
9. Melt the gelatin in warm milk by letting it bloom and then heating gently until dissolved. Stir this into the curd cream and allow it to chill until thickened.
10. Spread the firmed cream over the cooled biscuit. Allow it to sit for a short time before rolling the biscuit into a log.
11. To finish, cover the roll with more condensed milk and sprinkle with crushed brown cookies for a final touch.
12. Chill the roll in the refrigerator for a few hours to enhance the flavors.

Tips

• Ensure the egg whites are whisked to stiff peaks for the best biscuit texture.
• Use a slightly larger baking sheet than suggested to achieve a thinner, easier-to-roll biscuit.
• Add fruits or nuts to the cream for additional flavors and textures.

Nutritions

Calories: Approximately 320 per serving | Protein: 6g | Fat: 15g | Carbs: 38g

Variations

• Use ricotta or mascarpone instead of curd for a richer cream.
• For a gluten-free option, replace the rye flour with almond or coconut flour.
• Incorporate different flavoring such as lemon or almond extract into the cream.

Serving Suggestions

• Pair with a hot cup of coffee or herbal tea.
• Serve with fresh berries or a berry compote for added tartness.
• Garnish with a sprinkle of powdered sugar or cocoa powder for an elegant presentation.

Best Places

• Café Central - A classic choice known for its exquisite pastries. Location: Herrengasse 14, Vienna, Austria.
• Tartine Bakery - Famous for its innovative baking techniques and fresh flavors. Location: 600 Guerrero St, San Francisco, USA.
• Le Meurice - Offers patisserie delights with a luxurious twist. Location: 228 rue de Rivoli, Paris, France.
• Demel - Renowned for traditional Austrian pastries. Location: Kohlmarkt 14, Vienna, Austria.
• Patisserie Sadaharu Aoki - A fusion of French-Japanese sweets. Location: 35 Rue de Vaugirard, Paris, France.
• Conditorei Schober - Known for their flavorful classic Swiss desserts. Location: Napfgasse 4, Zurich, Switzerland.
• Magnolia Bakery - Offers a charming ambiance and a variety of sweets. Location: 401 Bleecker St, New York, USA.
• The Hummingbird Bakery - Celebrated for its classic and new-age desserts. Location: 133 Portobello Rd, London, UK.
• Pierre Hermé - Known for exquisite macarons and fine pastries. Location: 72 rue Bonaparte, Paris, France.
• Majestic Café - Offers a nostalgic experience with its historic setting and sweets. Location: Rua de Santa Catarina 112, Porto, Portugal.