Gluten-free 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 fine mix with cocoa and gradually beat in the yolk-honey mixture and finally gently mix in stiff snow.
2. Spread the dough evenly on a sheet lined with baking paper and bake in a preheated oven at 175°C for 10 minutes depending on the type of oven.
3. Take it out of the oven, put it on a sugared towel and immediately wrap it and leave it wrapped until it cools down. Remove the baking paper.
4. Mix cottage cheese, thawed chestnut puree, sugar and rum. Unroll the cooled roll and spread the jam on it. Spread a larger part of the cream on the jam (leave some for spreading the roulade), wrap it up, spread it on top and let it harden.

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