Tips

Whip the cream stiff. Combine with homogenized cheese. Put some of the mass in a bowl, it will be useful for decorating the top of the roulade. Mix the rest with the chopped nuts. Put both masses in the fridge.

Separate the egg whites from the yolks and beat until stiff, adding the sugar at the end. Stirring constantly, add egg yolks, sifted flour with baking powder, poppy seeds, olive oil and amaretto. Spread the dough evenly on a baking tray lined with baking paper. Bake for 12-15 minutes at 180°C (without convection).

Put the dough with baking paper on a piece of parchment on the worktop (the dough should be covered with parchment on both sides). Cover the whole thing with a clean, damp cloth and leave to cool. Remove the cloth and parchment. Spread the mixture evenly over the dough and roll it up. Chill in the fridge for about 2 hours.

Put the roulade on the plate on which we will serve it, cut off the ends. Transfer the mass without nuts and dried fruit, previously put aside, to a pastry bag and decorate the top of the roulade. We decorate, for example, with dried fruit and gingerbread.

Bon appetit!