Spinach biscuit roll

Name: Spinach biscuit roll
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Baby Spinach; 7-10 Tbsp Salt; 2 sheets Gelatine; 60 g dried tomatoes in herb oil (glass); 1 Garlic clove; 450 g Double cream cream cheese; 125 g double cream; 7-10 Tbsp Pepper; 3 Eggs (size M); 75 g Cottage cheese; 75 g Flour; 2 TEASPOONS Baking Powder; 7-10 Tbsp colourful pepper from the mill; baking paper

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Baby Spinach
7-10 Tbsp Salt
2 sheets Gelatine
60 g dried tomatoes in herb oil (glass)
1 Garlic clove
450 g Double cream cream cheese
125 g double cream
7-10 Tbsp Pepper
3 Eggs (size M)
75 g Cottage cheese
75 g Flour
2 TEASPOONS Baking Powder
7-10 Tbsp colourful pepper from the mill
baking paper

Directions

1
Clean and wash the spinach and blanch briefly in boiling salted water. Rinse immediately in cold water, squeeze out well and chop very finely. Line the grease pan of the oven with baking paper and spread spinach on top. Dry in a preheated oven (electric cooker: 100 °C/ circulating air: 75 °C/ gas: see manufacturer) for 15-20 minutes, turning occasionally.
2
In the meantime soak the gelatine in cold water. Dab tomatoes dry and cut them into pieces. Peel garlic and chop finely. Mix cream cheese, garlic and double cream. Squeeze the gelatine and dissolve carefully. Stir in 2 tablespoons of cream, then stir everything into the remaining cream and fold in the tomatoes. Season to taste with salt and pepper
3
Leave the spinach to cool slightly on a flat plate. Separate the eggs. Mix spinach with egg yolks and cottage cheese. Beat the egg whites until stiff and carefully fold into the spinach mixture. Mix flour and baking powder, sieve over the mixture and fold in. Line baking tray with baking paper. Spread the sponge mixture to form a rectangle (approx. 25 x 30 cm) and bake immediately in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes
4
Turn the sponge onto a damp tea towel. Remove baking paper and roll up the plate immediately from the long side. Place the tea towel around the dough to keep it smooth. Let it cool down for about 30 minutes, unroll it and spread the cream evenly on top. Roll up again and chill for about 1 hour. Serve on a plate and sprinkle with coloured pepper
5
waiting time approx. 3 1/2 hours