Vegetable oil (for greasing)
2 large eggs
1/4 cup all-purpose flour (45 g) sifted three times
1/3 cup chopped almonds (40 g)
1/2 cup cottage cheese (110 g)
1 egg white
1 cup ripe strawberries, well crushed (180 g)
Vegetable oil (for greasing)
2 large eggs
1/4 cup all-purpose flour (45 g) sifted three times
1/3 cup chopped almonds (40 g)
1/2 cup cottage cheese (110 g)
1 egg white
1 cup ripe strawberries, well crushed (180 g)
Line the bottom and sides of a 18 cm x 28 cm rectangular mold with parchment paper
Grease the parchment paper with vegetable oil and set aside
In a medium bowl, beat the eggs and sugar with an electric mixer until creamy and thick
Sift the flour directly over the mixture and mix delicately with an electric mixer
Using a spatula, spread this mixture evenly in the mold
Don't cover, bake at high heat for 3 minutes or until the center is firm
Let it rest in the microwave for 3 minutes
On a sheet of parchment paper of the same size as the mold, spread the almonds and, on top, shape the mass
Remove the parchment paper that remains on top
Cover the mass with another sheet of parchment paper and roll it up along with the sheets to form the roll
Let it cool completely to maintain its shape
In a medium bowl, mix the remaining ingredients
Unroll the mass and discard the top parchment paper
Cover with the filling
Roll it up again and discard the bottom parchment paper
Transfer the roll to a serving dish and refrigerate for 1 hour before serving.
