Gruyère Roulade

• 2 oz Parmesan cheese, freshly grated, plus extra to serve
• 1/2 cup fresh white breadcrumbs
• 5.25 oz Gruyere cheese, grated
• 4 None eggs, separated
• 1 tsp paprika
• 2/3 cup heavy cream
• 7 tbsp mayonnaise
• 7 tbsp Greek yogurt
• 12 None cherry tomatoes, halved
• 2 oz mixed greens

1. Preheat oven to 400u0b0F. Line a 13x9 inch jelly roll pan with parchment paper. Sprinkle with 1 oz Parmesan.
2. Combine breadcrumbs, Gruyere, egg yolks and paprika in a large bowl. Season. Add cream and mix until combined. Whip egg whites to stiff peaks then fold in. Transfer to prepared pan and bake for 12-15 mins, until golden brown and firm to the touch. Sprinkle remaining Parmesan over a sheet of parchment paper. Invert cake onto parchment and discard used paper. Trim edges and let cool.
3. Mix together mayonnaise and yogurt. Spread over cake and season with freshly ground black pepper. Distribute cherry tomatoes and mixed greens over top then roll up. Sprinkle with extra Parmesan.
4. Serve immediately.

parmesan cheese, fresh white breadcrumbs, gruyuere cheese, eggs, paprika, heavy cream, mayonnaise, yogurt, cherry tomatoes, mixed greens

Taken from recipes-plus.com/api/v2.0/recipes/28994 (may not work)