4 separated eggs
1/2 teaspoon of active dry yeast
to taste salt
1/3 cup of wheat flour
Filling:
6 hard-boiled egg yolks, finely chopped
1/2 cup of pickled vegetables, finely chopped
1/2 cup of mayonnaise
1/4 cup of finely chopped green onion
to taste salt
1/2 teaspoon curry powder
mayonnaise to serve
4 separated eggs
1/2 teaspoon of active dry yeast
to taste salt
1/3 cup of wheat flour
Filling:
6 hard-boiled egg yolks, finely chopped
1/2 cup of pickled vegetables, finely chopped
1/2 cup of mayonnaise
1/4 cup of finely chopped green onion
to taste salt
1/2 teaspoon curry powder
mayonnaise to serve
Grease a 38 x 26 cm baking dish and dust with wheat flour
In one bowl, beat the egg whites, yeast, and salt until stiff peaks form but do not overbeat
In another bowl, beat the egg yolks until thickened and pale in color (about 5 minutes)
Sprinkle wheat flour over the egg yolks
Add the beaten egg whites to the mixture and mix everything carefully
Pour into the prepared baking dish and spread evenly
Bake in a preheated oven at 200°C until pressing gently with your finger does not leave an impression (8-10 minutes)
Loosen from the sides of the baking dish, invert onto a clean towel covered with parchment paper, and remove the top layer carefully
Trim the edges
Start with the narrower end and roll tightly with the paper
Roll on a clean cloth and let cool for 30 minutes
Prepare the filling
Mix all ingredients together
Carefully unwrap the Rocambole and brush with butter or margarine
Spread the filling evenly on top
Re-roll the Rocambole, then cut into slices to serve with mayonnaise if desired
Serves 6.
