Cake: Heat the oven to 400 degrees F. Grease a 10 x 15-inch jellyroll pan and
line it with wax paper. Grease the paper lining.
In the bowl of an electric mixer, beat egg yolks with sugar until mixture is
light and fluffy.
Add almond extract.
Sift together flour, salt, and baking powder
and add dry ingredients to the batter.
In a separate bowl, beat egg whites until stiff; gently fold them into the batter.
Pour batter into prepared jellyroll pan; bake for 10 to 13 minutes, or until a tester
inserted into the center comes out clean.
Turn the cake over onto a towel that has been dusted with confectioners'
sugar. Lift off the pan and let cake cool for 10 minutes.
Remove wax paper. Roll cake with the towel, jellyroll fashion, and let it sit
in the rolled position, on a rack, for 20 minutes while it continues to cool.
When the cake has cooled completely, unroll. Spread the inside with the Strawberry
Cream Filling. Spoon the 3 cups of sliced strawberries over the cheese filling.
Re-roll the cake to form a log and place seam side down on a platter. Dust the top
with confectioners' sugar and garnish with the cup of sliced berries. Chill
cake for 1 hour before serving.
Strawberry Cream Filling: In the bowl of an electric mixer, beat ricotta cheese
until it is light and fluffy.
Add apricot preserves and Amaretto; mix thoroughly.