Rulada cu fructe si ricotta / Ricotta sponge cake roll

Daca vreti sa ii dati pe spate pe cei mici cu un dulce sanatos si fara zahar, acest desert este perfect :) Blat pufos si aerat indulcit doar de banana, crema fina de branzica si fructe acrisoare… Rulada cu fructe si ricotta, o reteta geniala de pus pe lista bunatatilor de incercat in weekend :)

Ingrediente:

• 3 oua
• 3 lg faina alba (65g)
• 1 lg ulei de cocos
• 1 banana
• 1/2 lgt extract de vanilie
• 1/2 lgt praf de copt bio
• coaja rasa fin de la 1/2 lamaie bio
• 100g fructe de padure
• 150g ricotta

Punem in blender banana, uleiul de cocos (la temeratura camerei), coaja rasa de lamaie, vanilia si galbenusurile, mixam bine pana la omogenizare. Separat batem spuma albusurile pana isi dubleaza volumul. Micsoram viteza mixerului si adaugam amestecul lichid.

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La final incorporam faina amestecata cu praful de copt, amestecand usor, cu o spatula, cu miscari circulare de jos in sus, pentru a pastra cat mai mult aer in compozitie.

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Tapetam o tava intinsa cu hartie de copt si intindem compozitia intr-un start subtire de aprox 5-7 mm, apoi o coacem in cuptorul preincalzit la 170C timp de 12-15 min, pana trece testul scobitorii si se rumeneste foaaarte putin pe margini.

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O lasam 1-2 min sa se raceasca, apoi o luam din tava si o rulam strans, cu tot cu hartie, lasand-o sa se raceasca la temperatura camerei. Desfacem rulada, o ungem cu ricotta si presaram fructele deasupra, apoi o rulam din nou, dezlipind usor hartia de data aceasta. O feliem, mie mi-au ies 12 felii si o servim. Pofta mare!

*Reteta inspirata de aici.

ENGLISH VERSION

If you want to amaze your little ones with a healthy sugar-free dessert, this recipe is perfect for you :) Fluffy sponge cake, sweetened only by banana, smooth creamy cheese and slightly sour berries… Fruit and ricotta sponge cake roll, a yummy treat you’ve definitely got to try! :)

Ingredients:

• 3 eggs
• 3 tbsp all purpose flour (65g)
• 1 tbsp coconut oil
• 1 ripe banana
• 1/2 tsp vanilla extract
• 1/2 tsp organic baking powder
• zest of 1/2 organic lemon
• 100 g berries
• 150 g ricotta cheese

Blend the banana, coconut oil, grated lemon zest, vanilla and egg yolks until smooth. Beat the egg whites until they form stiff peaks, Lower the mixer speed and slowly add the egg yolk mixture. In the end fold in the flour mixted witht he baking powder, slowly, with a spatula, using circular down up movements, to keep as much air as possible into the mixture.

Line a large tray with baking paper and spread the mixture evenly into an approx 5-7 mm thick layer. Bake for 12-15 min at 170 C, until a skewer inserted in the center comes out clean and very slightly brownish on the edges.

Let it cool for 2 min, then roll tightly, along with the baking paper and let it cool completely at room temperature. Open the roll, spread the ricotta cheese and fruit on top, then roll again, this time removing the baking paper. Slice and serve right away. Enjoy!