Season the egg whites with 1 pinch of salt, mix for 5-7 minutes.
In another bowl, mix the egg yolks, season with salt and pour in the oil, add: sour cream, grated carrot and season with black pepper, oregano and paprika, mix all the ingredients together.
Gradually incorporate the flour with baking powder in several batches.
Finally, incorporate the beaten egg whites.
Pour the mixture into a baking tray lined with baking paper and greased with oil.
Place the tray in the preheated oven at 180 °C for 15 minutes.
Place the baked dough on a clean towel and roll it out.
Let it cool completely.
Meanwhile, prepare the filling:
Blend in a blender the cottage cheese, sour cream, grated garlic , season with salt and black pepper,
finally add the chopped dill and mix.
Add the filling and spread over the entire surface.
Roll the roll again, wrap with aluminum foil and refrigerate for 2-3 hours, decorate with sour cream and microgreens of your choice.
