4 egg yolks
180 ml sour cream
1 tbsp baking poweder
1 tsp salt

5 tbsp flour
400 g fresh spinach
4 egg whites

Stuffing:
100 g soft cream cheese
100 g fresh cottage cheese
3 tbsp sour cream
100 g ham

Preheat the oven to 180 Celzius degrees.
Line and grease a 35x25 cm baking tray with baking paper.

Clean and wash the spinach, boil it in hot water and drain.
Cool it and mix with egg yolks, sour cream, salt, flour, baking powder.
Whisk the egg whites until stiff. Gently fold in the spinach mixture.

Whisk the egg whites until stiff but not dry. Gently fold in the spinach mixture and flour.

Pour into the prepared tray. Bake in a preheated oven for 15-20 minutes until set.

Cool in the tin for a few minutes before inverting onto a lightly greased piece of baking paper. Roll the roulade up in the paper and leave to cool.

Mix soft cream cheese with fresh cottage cheese and sour cream.
Cut the ham into small cubes.

Unroll the cooled roulade, spread on the cheese mixture, sprinkle with ham cubes.
Roll up the roulade, and leave it over night to chill.
Cut into slices 1 cm thick.