Looking for a quick and delicious dessert to go with tea, but don't want to spend half a day in the kitchen? The internet is buzzing again about a roll recipe that requires no separate sponge cake or complicated assembly. The main secret of the batter is easy to remember: six tablespoons of the key ingredients. The recipe, with a link to a video from the "Gotuyemo z Katyushkoyu" Facebook page, is published by Styler, RBC-Ukraine's entertainment project.
The Six-Spoon Secret and the "All in One Pan" Principle
Unlike classic rolls, where the sponge is baked separately and then spread with cream and rolled up, here the batter and the filling are prepared together. On a parchment-lined baking sheet, the poppy seed and cottage cheese filling is first spread out evenly, and then the liquid batter is poured on top and spread across the entire surface. This way, the dessert turns out tender and aromatic without any extra steps.
Filling and Batter: What to Mix
For the filling, sour-milk cottage cheese is (if necessary) ground or thoroughly mashed until the mass is smooth, then mixed with sour cream, sugar, and an egg, and the poppy seed filling is added. For the batter, eggs are beaten with sugar until light and fluffy, honey and vegetable oil are added and stirred, and then flour mixed with baking powder is gradually sifted in to make a smooth batter.
Baking and the Key Moment — Shaping While Warm
The roll is baked in an oven preheated to 180 degrees for about 25 minutes. The key point the recipe author emphasizes is not to wait for it to cool completely: take the dessert out of the oven and, while it is still warm, carefully shape it into a roll. After that, it is left to cool. It is precisely this technique that allows you to get a neat spiral without cracks or a crumbling sponge.
Serving and the Bottom Line
The finished roll is cut into serving pieces before serving and offered with tea or coffee. The result is a tender dessert with a poppy seed and cottage cheese filling that is easy to make and requires no separate baking of the sponge. Previously, Styler also published a simple recipe for crepes with a delicate custard cream — for those looking for quick ideas to go with tea.
