For the dough, take out:
2 large eggs
1/4 cup of grated almond
1/2 cup of sifted wheat flour
1/3 cup of finely chopped hazelnuts (40 g)
For the filling
1/2 cup of cottage cheese (110 g)
1 egg white
1 cup of ripe strawberries, finely chopped (180 g)
For the dough, take out:
2 large eggs
1/4 cup of grated almond
1/2 cup of sifted wheat flour
1/3 cup of finely chopped hazelnuts (40 g)
For the filling
1/2 cup of cottage cheese (110 g)
1 egg white
1 cup of ripe strawberries, finely chopped (180 g)
Line a 18 cm x 28 cm refractory mold with 17 cm of height with parchment paper
Grease the parchment with butter
Make the dough: in a medium bowl, beat the eggs and almond with an electric mixer until you get a creamy and thick paste
Sift the wheat flour over the paste one more time and mix carefully with an electric mixer
Using a spatula, spread this dough into the mold
Do not cover, place in the microwave on high for 3 minutes or until the center of the cake is firm
Let it rest in the microwave for 3 minutes
In a parchment paper leaf of the same size as the mold, spread the hazelnuts and, on top, shape the cake
Remove the parchment paper that's left on top
Cover the cake with another layer of parchment paper and roll it up, along with the parchment leaves, to form the rocambole
Let it cool well, to maintain its shape
Make the filling: in a bowl, mix the cheese, egg white, and strawberries
Unroll the dough and discard the top parchment paper
Cover with the filling
Roll it up again and discard the bottom parchment paper
Transfer the rocambole to a serving dish and let it sit in the refrigerator for about 1 hour before serving.
