Curd Roll

Ingredients

3 eggs

3 tablespoons flour

1 banana

50 g walnuts

1/2 teaspoon baking powder

2 tablespoons sugar

Vanilla essence

400 g ricotta cheese

1 egg

100 g sugar

3 tablespoons milk

Icing sugar

Whisk the ricotta, egg, sugar, and milk. Pour the curd mixture into a 35x25 pan lined with greased baking paper and smooth it out. Set aside.

Separate the whites from the yolks. Beat the yolks for a minute or two, add the sugar and vanilla, and beat for another three minutes. Chop the nuts with a knife and combine with the banana puree. Stir this mixture into the yolks with a spoon. Add the baking powder and sifted flour.

Whisk the egg whites until soft peaks form and gently fold into the batter. Spread the batter evenly over the top of the curd mixture, smooth it out, and bake for about 20 minutes at 180°C (350°F).

Dust a towel with powdered sugar, invert the cake onto the towel, and fold the curd filling inward. Cool and decorate as desired.

Enjoy!