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1
Heat and melt the cream cheese and yogurt.
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2
When the cream cheese has melted completely, add the crushed candied chestnuts.
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3
Mix together, and chill in the fridge.
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4
Make the choux pastry.
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5
Combine the butter, water, sugar and salt, and melt over heat.
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6
When it starts bubbling, add all the cake flour and turn off the heat.
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7
Combine everything together quickly with a spatula, and mix well.
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8
Add the beaten egg to Step 3 little by little, and mix really well until the batter becomes smooth.
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9
When the batter becomes thick and creamy, it's ready.
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10
If you add too much egg to the batter, the choux pastry won't puff up.
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11
Adjust the amount of eggs depending on the size of the eggs.
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12
Pour the batter into a baking tray, spread the batter with a scraper, holding it at an angle.
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13
Scatter the sliced almonds on top.
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14
Bake in a preheated oven at 200C for 10 minutes.
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15
Then lower the temperature to 180C and bake for 5 more minutes.
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16
When it's baked, cool it a little, and cover with cling film to cool further.
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17
Make the roll cake sponge.
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18
Add the sugar to the eggs, and whip until the mixture becomes pale and creamy.
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19
Sift in the cake flour and mix.
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20
Mix really well until it's smooth.
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21
Bake in a preheated oven at 200C for 11 minutes.
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22
When it's baked, cool it down covered with a lid or parchment paper so that it won't dry out.
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23
Spread the choux pastry on a sheet of parchment paper, facing the side with sliced almonds down.
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24
Thinly spread the cheese cream from Step 1 over the pastry.
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25
Place the roll cake sponge on top of the choux pastry, and spread the rest of the cheese cream.
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26
Roll up the cake tightly using a sushi mat.
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27
Put the cake wrapped in a sushi mat in the fridge and chill overnight.
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28
Sprinkle with powdered sugar before serve.
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29
It's done.
