Easter roll cake

Start with the filling. Bring the cream and jelly sugar to the boil. Break the chocolate into small pieces and add to the warm cream mixture. Stir until the chocolate has melted. Refrigerate until cool. When the mixture has cooled, add the lemon peel. Whisk the mixture to a firm cream.

Beat the egg whites until stiff. Add the sugar a little at a time, whisking constantly. Combine the remaining ingredients and fold them into the egg white mixture Spread the mixture into a 30x40 cm roasting pan lined with greased baking parchment. Sprinkle with flaked almonds. Bake in the centre of the oven at 175°C for approx. 25 minutes. Turn the cake onto a piece of greaseproof paper and leave to cool. Spread the filling over, and roll up. Cut the cake into pieces and decorate with whipped cream, pineapple and lemon balm.