Lithuanian Farmer's Cheese Roll Cake (Kuršėnų Vyniotinis)
Kuršėnų Vyniotinis, a delightful Lithuanian Farmer's Cheese Roll Cake—a simple dessert with a rich history. Crafted by Eugenija Dragūnienė, a survivor of the gulag who, upon her release, opened a local confectionery store in Kuršėnai, Lithuania. This unique roll cake, blending tradition and innovation, has become a nostalgic treat for many, embodying the warmth of childhood memories. In this recipe, we'll guide you through the step-by-step process of creating this culinary masterpiece, using simple ingredients that capture the essence of Lithuanian flavor. Get ready to indulge in the sweet charm of Kuršėnų Vyniotinis!
Equipment
- 25x35cm (9x14 in) Baking Tray
- Electric Handheld Mixer
- Baking Parchment Paper
Ingredients
- 4 eggs medium
- 60 g (4 tbsp) caster sugar
- 40 g (4 tbsp) all-purpose flour
- 10 g (1 tbsp) poppy seeds optional
- 1 tablespoon powdered sugar for sprinkling
Filling:
- 100 g (3.5 oz) unsalted butter softened
- 100 g (3.5 oz) full-fat farmers cheese
- 100 g (⅓ cup) condensed milk
- 1 teaspoon vanilla bean extract
- 1 lemon zest only
Instructions
Make the Sponge:
- Preheat the oven to 190°C Fan (375° F). Line the base and sides of a 25x35cm (9x14 in) baking tray with parchment paper.
- Carefully separate egg whites and egg yolks.
- Place the egg whites in a large mixing bowl and, using an electric handheld mixer, beat them to stiff peaks.
- In a separate bowl, whisk egg yolks and sugar until light and fluffy. Then gently mix in the flour.
- A quarter at a time, start adding egg whites into the egg yolk mixture, and gently fold them in. With the last portion of wgg whites add in the poppy seeds and fold everything together, aiming not to knock out too much air.
- Pour the batter into a prepared baking tray, smooth it out, push it into the corners of the tin with an offset spatula and place it the oven for 14-15 minutes.
- Take the sponge out of the oven and lift it out of the baking tray by the overhanging parchment paper.
- Whilst the sponge is still hot, carefully unpeel the sides (but not the bottom) and then roll the sponge into a log together with the parchment paper. Tie a string around to keep the cake rolled, and leave it to cool down completely at room temperature.
Make Farmers Cheese Cake Filling:
- Push the farmers cheese through a fine sieve (see photos above) to make sure it is smooth and no lumps remain.
- Using an electric handheld mixture, beat the softened butter until completely smooth.
- Little by little trickle in the condensed milk and continue beating until combined.
- Finally add the prepared farmers cheese, lemon zest and vanilla, and beat again.
Assemble:
- Once the sponge has cooled down, carefully unroll it and spread the farmers cheese filling across the surface.
- Roll the sponge with the filling again, this time, carefully unpeeling the parchment paper.
- Place the roll cake seam side down on a cutting board, cover with plastic wrap and place in the fridge for 1-2 hours to firm up, before slicing and serving.