How to make
The oven is heated to 360°F (180°C). Line the oven tray with baking paper.
The eggs are separated into yolks and whites.
The carrots are peeled and grated on a medium-sized grater. They are stewed in the heated butter and oil for 5 minutes, then they are cooled. Add the egg yolks, salt and black pepper. The batter is mixed.
Beat the egg whites well and pour them in two parts over the carrots. Carefully stir the batter with a silicone spatula and pour it into the baking pan. A rectangle is formed (spread out evenly).
The carrot roll is baked for 12-15 minutes.
The baked sponge cake layer along with the paper is turned over onto another sheet of baking paper. Cover it with a damp cloth and leave it to cool. Carefully separate the paper from the sponge cake layer.
Spread the mixed cream cheese with the finely chopped dill evenly on top.
Using the bottom sheet of paper, the sponge cake layer is rolled up. The savory roll is left to cool completely in the refrigerator.
Cut it into slices and serve.
