Hazelnut roulade

Ingredients for 1 servings:

• 4 m.-sized eggs, separated
• 3 tbsp water, warm
• 125 g sugar
• 2 packets of vanilla sugar
• 75 g flour
• 50 g cornstarch
• 1 tsp, leveled baking powder
• 375 ml cream
• 40 g powdered sugar
• 2 packs of cream stiffener
• 2 drops of bitter almond flavor
• 100 g hazelnuts, ground
• Hazelnuts, whole or leafy for decoration

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Preheat oven to 180°C. Beat egg whites until stiff. Then gradually add the sugar and a sachet of vanilla sugar. Then beat in the egg yolks, one at a time. Mix the flour, cornstarch, and baking powder, sift them into the egg custard, and fold them in. Spread onto a baking sheet lined with baking paper and bake for 10-15 minutes. Immediately turn out onto a damp, sugar-dusted kitchen towel and roll up. Whip the cream, stir in the powdered sugar, 1 tablespoon of vanilla sugar, and cream stiffener, and beat until stiff. Fold in the bitter almond oil and ground hazelnuts. Carefully unroll the cooled roll, spread evenly with the hazelnut cream (leaving a little for garnish), and roll up. Spread with the remaining cream and, if desired, garnish with whipped cream puffs, flaky, and whole hazelnuts. Tip: If you like it more chocolatey, you can spread warm nut-nougat cream on the sponge cake before adding the cream to roll it up.