Vegetable roll with cheese without flour in the oven

Step-by-step cooking

1. Step 1:

   

   Ingredients.

2. Step 2:

   

   We rub the peeled pumpkin and carrots on a coarse grater and pass them in a frying pan with the addition of butter and vegetable oil.

3. Step 3:

   

   Add dry herbs, salt and spices at the same time. I used dry dill and basil. It's a matter of taste. Stir, bring to softness.

4. Step 4:

   

   Let the vegetables cool down a little. Then add the yolks, mix well.

5. Step 5:

   

   Whisk the whites to a froth.

6. Step 6:

   

   Add the proteins to the vegetable mixture, mix until smooth.

7. Step 7:

   

   We put parchment on a baking sheet, lubricate it with oil and spread the future cake. Leveling up.

8. Step 8:

   

   Bake at 180 degrees. 20-25 minutes. As the edges begin to blush, it's done.

9. Step 9:

   

   The hot cake is carefully rolled into a roll using parchment. Leave to cool.

11. Step 10:

    

    Meanwhile, we are preparing the filling. Grate the cheese on a coarse grater, add sour cream and mayonnaise, mix. 1/3 of the filling is left for the top.

12. Step 11:

    

    We distribute the rest of the cake.

13. Step 12:

    

    Roll up neatly into a tight roll. Wrap in foil and put in the refrigerator for 10-15 minutes.

14. Step 13:

    

    Add softened butter to the remaining filling and mix.

15. Step 14:

    

    We cover the roll with a knife and also cool it in foil. In the recipe, the cooling time of the finished roll is 30 minutes. I did so.

16. Step 15:

    

    Before serving, the roll can be cut into two parts and sprinkled with finely chopped dill.

17. Step 16:

    

    Vegetable roll with cheese is ready. Bon appetit!

18. Step 17:

    

    This is what a roll looks like the next morning. The roll has cooled and condensed sufficiently, its layers are clearly visible in the section. Thus, I concluded that it is better to cool the roll for at least 2-2.5 hours.