Poppy seed roll with hazelnuts and orange zest

Preheat the oven to 170 °C. Melt butter (50 g) and add it to 10% cream (100 g), erythritol (10 g), Himalayan salt (2 g), egg white (60 g), egg yolk (18 g), starch-free baking powder (10 g), and almond flour (300 g). Mix and roll the dough between parchment sheets into a 33×25 cm rectangle.

For the filling, simmer poppy seeds (100 g) with 10% cream (150 g) and erythritol (20 g) for 10 minutes. Remove from heat and add butter (10 g), orange zest (1 g), the remaining egg yolk (18 g), and vanilla (1.5 g). Grind hazelnuts (100 g), combine with the poppy mixture, and cool.

Spread the filling over the dough, roll it up with the parchment, and seal the edges. Brush with egg yolk and bake for 35 minutes at 170 °C.