John Myers
Ingredients for 1 servings:
- 4 egg whites
- 4 tbsp water
- 200 g sugar
- 4 egg yolks
- 60 g flour
- 60 g hazelnuts, grated, roasted
- 60 g cornstarch (cornflour)
- 2 tsp, leveled baking powder
- 150 g butter, soft
- 200 g nougat mass or Nutella
- ⅛ liter cream (or 1/8 l Rama Cremefine for calorie-conscious people)
- 1 tbsp rum, or a few drops of rum flavoring
- possibly sugar
- possibly cake icing
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
fine taste thanks to roasted nuts
Beat egg whites and cold water until stiff. Sprinkle in the sugar and beat briefly. Fold in the egg yolks. Mix the flour, cornstarch, baking powder, and nuts, pour over the egg mixture, and fold in loosely. Line a baking tray with baking paper, spread the dough onto it, and bake in a preheated oven at 185°C for about 15 minutes. Immediately turn the sponge cake out onto a tea towel and peel off the paper (if it’s very sticky, you can quickly moisten it – this will make it easier to peel off). Roll up the dough sheet, still on the tea towel, and let it cool. For the cream: Beat the butter, nougat, and rum (no sugar) until fluffy. Then gently stir the stiffly whipped cream into the cream, which is then refrigerated. Once the dough has cooled, carefully remove it from the towel and spread with the cream; then gently roll it back up into a roll. Depending on your taste, you can either simply sprinkle the roulade with sugar or cover it with chocolate glaze and decorate it as desired! A tip: You can also bake this dough as a cake, but you’ll need to reduce the temperature to around 170°C and bake for 30-40 minutes (on the lowest rack). I never bake roulades with convection, as they become too brittle and are prone to breaking!
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