Biscuit-crusted cheese and lime roll

Directions

1. Wash the lime in hot water, dry it with paper towels, zest it, and then squeeze out the juice. ≈ 8 min
2. Combine the yogurt, juice, powdered sugar, and zest in a bowl. ≈ 3 min
3. Soak the gelatin in cold water for 5 minutes, then whip the cream with the remaining powdered sugar until stiff peaks form. ⏱ 5 min
4. Make sure to thoroughly drain the gelatin and then dissolve it in a small amount of hot water. ≈ 3 min
5. Add the slightly chilled gelatin to the ricotta mixture. ⏱ ≈ 20 min
6. Gently fold in the whipped cream, then set aside one-third of the cream. ≈ 3 min
7. Carefully weigh all the ingredients for the biscuit and prepare them. Place the baking sheet in the center of the oven. ⏱ ≈ 35 min
8. Separate the egg whites from the yolks. ≈ 2 min
9. Beat the egg whites in a clean mixing bowl until stiff peaks form, adding a pinch of salt as you go. ≈ 10 min
10. Just before they set, add the sifted powdered sugar and continue to whip. ≈ 4 min
11. When the snow is very firm, gradually incorporate the yolks. ≈ 4 min
12. Then, add the hot water. ≈ 3 min
13. Sift the flour with the yeast and gently incorporate them into the egg-based dough. ≈ 4 min
14. Preheat the oven to 180 °C (350 °F) in the meantime. ⏱ ≈ 10 min
15. Line a baking sheet with parchment paper and spread the dough evenly over it. ≈ 3 min
16. Bake in the oven, alternating between high and low heat, for approximately 12 minutes, or until the biscuit is golden brown. ⏱ 12 min
17. Roll the biscuit on itself, then immediately unroll it. ≈ 10 min
18. Let it cool, then spread half of the cream on top. ⏱ ≈ 20 min
19. Roll it up in a roll. ≈ 10 min
20. Spread a thin layer of the remaining cream over the outside, then place the roll in the refrigerator for 30 minutes before serving. ⏱ 30 min