Putizza Bianca (beautiful Potica)

Sift the flour into a warm bowl. Dissolve the fresh yeast in lukewarm milk together with a tablespoon of sugar, then let it rest until the mixture it becomes slightly foamy: this indicates that the yeast is active.

Mix the egg yolks with the sugar, butter, grated lemon and orange zest, and salt until creamy and smooth. The butter should blend without lumps, and the citrus aroma should be clearly evident.

Pour the cream into the bowl with the flour, add the activated yeast, and knead the dough vigorously for about 30 minutes, beating until it becomes elastic and smooth. Cover and let it rise in a warm place until it visibly increases in volume.

Mix the butter with the sugar and rum until smooth. Add the chopped almonds and the heavy cream, mixing until smooth the mixture thick but spreadable, with no visible separations.

Whip the egg whites to stiff peaks and incorporate them delicately to the mixture of almonds, using bottom-up movements. Do this without deflating them, so the filling stays lighter and maintains a uniform consistency.

Roll out the risen dough until it's about half a centimeter thick. Spread the filling in an even layer, leaving a smooth surface to facilitate compact sealing and even baking.

Roll the filled dough up like a strudel, gently squeezing the cylinder without squashing the filling. If you prefer the traditional shape shown, roll the roll up and place the seam facing down.

Transfer the cake onto a baking pan and let it rise in a warm place for at least 45 minutes. Wait until the roll is puffed up and soft to the touch, avoiding any drafts.

Brush the surface with beaten egg, spreading it in a thin, even layer. Bake in preheated oven at (356°F) 180°C and cook for about an hour, until the putizza is golden brown and the surface appears dry.