250 g of wheat flour
250 g of butter or margarine
200 g of ricotta cheese, sifted
1 egg
1 package of vanilla pudding
1 tablespoon of rum
0.5 kg of mashed potatoes
1 tablespoon of lemon juice
1 tablespoon of grated lime zest
100 g of almonds
cinnamon to taste
250 g of wheat flour
250 g of butter or margarine
200 g of ricotta cheese, sifted
1 egg
1 package of vanilla pudding
1 tablespoon of rum
0.5 kg of mashed potatoes
1 tablespoon of lemon juice
1 tablespoon of grated lime zest
100 g of almonds
cinnamon to taste
Mix the flour, butter or margarine, ricotta cheese, and egg until smooth
Refrigerate for 2 hours
Prepare the vanilla pudding according to package instructions
Peel the potatoes and cut into fine slices
Mix with lemon juice, lime zest, and rum
Roll out the dough in a rectangle shape
Cover with mashed potatoes
Dust with almonds and cinnamon
Cover with still-moist pudding
Roll up like a rocambole
Close the ends tightly
Place in a greased baking dish
Garnish with egg
Bake at moderate heat, preheated, for 30-45 minutes or until golden brown
If desired, cover with meringue or fruit sauce
