Gingerbread roll with chestnut puree

1. Beat the egg whites and a pinch of salt until stiff. Beat the egg yolks with honey until foamy. Mix the flour with cocoa and baking powder for gingerbread. Gradually beat the yolk-honey mixture into the loose mixture and finally lightly mix in stiff snow.
2. Spread the dough evenly on a baking sheet lined with baking paper and bake in a preheated oven at 175°C for 10 minutes, depending on the type of oven.
3. Transfer the baked dough to a sugared towel and immediately wrap it and leave it wrapped until it cools down. Remove the baking paper.
4. Beat the cottage cheese, thawed chestnut puree, sugar and rum. Unroll the cooled roll and spread the jam. Spread a larger part of the cream on the jam (leave some of the cream for spreading the roulade), wrap it up, spread the top and let it set in the cold. We will decorate according to imagination.

A good tip:
Care must be taken when removing the baking paper from the roll, as the dough is delicate.