Agnieszka's Dowry
5 eggs, separated 1/2 cup sugar equivalent grated rind of 2 lemons 1/2 cup ground almonds Ricotta Filling: 2 cups ricotta cheese 1 tsp fresh ginger, grated grated rind of one lemon 2 T sugar equivalent Line bottom of 15 x 10-inch jelly roll pan with greased parchment paper or waxed paper; set aside. With electric mixer, beat egg yolks with sugar equivalent until thick and creamy, about 5 minutes. Stir in lemon rind and set aside. In bowl, beat egg whites until stiff peaks form. Fold egg whites and ground almonds into egg yolk mixture lightly but evenly. Spread into prepared roll pan. Bake in 350 F oven for 8 to 10 minutes or until firm but still spongy to touch. Remove from oven and immediately cover with parchment paper and damp tea towel. Let cool for 10 minutes; invert onto parchment papger- lined towel and roll p, starting at long edge. Let stand for two hours to prevent cracking. Ricotta Filling: In bowl, combine ricotta, ginger, lemon rind and sugar equivalent. Let stand for 2 hours. Unroll cake and remove paper-lined towel. Turn out onto parchment paper or waxed paper sprinkled with sugar equivalent. Peel off lining paper. Spread with rocotta filling and roll up. Trim ends. To serve, use serrated knife to cut cake into slices. Total carbs: 45 g or 5.63 per slice
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