Gluténmentes Mákos–Fehércsokoládés Piskóta Tekercs

Instructions:

1. Beat eggs with sugar until light and fluffy.
2. Add gluten-free flour, baking powder, poppy seeds, and salt. Mix gently.
3. Spread on a baking tray lined with baking paper.
4. Bake at 180°C for 10–12 minutes.
5. Turn out and roll while warm, then let cool.
6. Melt white chocolate and let it cool slightly.
7. Whip cream with powdered sugar, then mix with mascarpone and vanilla.
8. Fold in melted white chocolate.
9. Unroll sponge, spread cream evenly, then roll back up.
10. Chill for 2–3 hours before slicing.