Gluten-free colorful salty roll

1. Prepare all 3 sponge cakes separately. Beat the egg yolks and then add the other ingredients. Finally, whip the snow from the egg whites and mix into the dough. Pour the sponge cakes onto the tray all at once. We can make strips or throw them alternately on the baking sheet with a spoon. Line the tray with baking paper and grease it with oil. Bake at 180°C for 15 minutes.

2. Place the baked immediately on a damp towel and roll it up for about 2 minutes. Then we unwrap from the towel, remove the baking paper and roll up again. Let it cool down.

3. Mix cream cheese with sour cream until combined. If the filling seems too thin, add less sour cream than indicated in the recipe or mix in cottage cheese. The filling can be flavored with chives or parsley.

4. Spread the cooled sponge cake with the filling and place the ham. It is good if we rub the ham with a little more filling and then roll it into a roll. Wrap in foil and leave to harden in the refrigerator.

A good tip:
Sour cream can be replaced with white yogurt.