Swiss roll with carrot and creamy orange filling

Name: swiss roll with carrot and creamy orange filling
Total time: 20 min
Yield: 6
Ingredients: 50 gram root; 6 egg; 100 gram light brown caster sugar; 100 gram self raising flour; 1 teaspoon baking powder; 100 gram milk chocolate; 10 sliver orange peel; powdered sugar; 200 gram ricotta for the filling; 75 gram sour cream for the filling; 75 gram cottage cheese for the filling; 100 gram Orange Marmelade for the filling; 1 orange for the filling

Ingredients

Directions

Start with the filling. Beat with a mixer the ricotta with the sour cream, 2 tablespoons of marmalade and the orange zest. Put covered in the refrigerator.
Preheat the oven to 200ºC. Puree the grated carrot with a hand blender.
In a large bowl, beat the eggs with the soft sugar and the carrot puree for at least 3 minutes to a light orange, airy mixture.
Sift the flour and baking powder over this mixture and gently whisk it through until everything is mixed well.
Pour the batter onto the baking tray and smooth with the back of a knife.
Bake this biscuit in the middle of the oven for about 10 minutes. Do not bake the biscuit any longer, it will dry out too much and you will not be able to roll up properly.
Remove from the oven and turn with paper and all on a damp cloth. Pull the baking paper from the top and allow the cake to cool for 5 minutes.
Brush the biscuit with a layer of marmalade and then divide the ricotta filling over it. Leave a few centimeters from the edge on all sides.
Roll the biscuit from the short side carefully with the help of the cloth. Place the roll on a long dish and garnish with chocolate shavings and orange.
Sprinkle with icing sugar and cut the roll into thick slices.