Categories: Desserts, Cakes 
      Yield: 6 servings 
  
           Cottage cheese and oil 
           Pastry (1) 
           FILLING: 
      7 oz (200g) ground hazelnuts or 
      7 oz (200g) almonds (blanched and 
           Ground) 
  3 1/2 oz (100g) sugar 
      4    Or 5 drops baking essence 
           Bitter almond flavor 
           Egg white 
    1/2 x  Egg yolk 
      3 tb Or 4  water 
           FOR BRUSHING: 
    1/2    Egg yolk beaten with 1 tbs. 
           Milk 
  
  roll out the pastry to a rectangle 14X18 in. (35X45cm) FOR THE FILLING: mix 
  the nuts, sugar, baking essence, egg white and 1/2 egg yolk with as much of 
  the water as will give a good spreading consistency and spread evenly over 
  the pastry with a spatula.  Starting from the longer side, roll up the 
  pastry like a swiss roll: form the roll into a ring and lay on a greased 
  baking sheet. Brush with the egg yolk and make regular cuts in the surface 
  1/4 in (1/2cm) deep. OVEN: moderately hot BAKING TIME: about 20 minutes