Swiss roll with chocolate and nut filling

Ingredients for 1 servings:

• 4 eggs, separated
• 100 g raw cane sugar
• 4 tbsp water, lukewarm
• 75 g spelt flour type 630
• 25 g potato flour
• 1 pinch of salt
• 2 tsp baking powder
• 1 sachet of chocolate pudding powder
• 350 ml milk
• 2 tbsp sugar
• 100 g dark chocolate coating
• 150 g nuts, chopped
• 100 ml cream, liquid
• ½ tsp baking cocoa
• ½ tsp powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 45 minutes

for all chocolate lovers

For the sponge cake, separate the eggs and beat the egg whites until stiff peaks form. Beat the egg yolks with the sugar and lukewarm water with a mixer on high speed until a light, yellowish cream forms. Carefully fold in the flour, cornstarch, salt, baking powder, and beaten egg whites with a whisk. Line a baking sheet with baking paper or foil and spread the batter evenly. Place in a cold oven and bake at 175 degrees Celsius (convection oven) for about 15-20 minutes. The edges must not get too brown, otherwise the roll will break. Sprinkle a kitchen towel with sugar and turn the finished dough out onto it. Peel off the foil. If using baking paper, wipe it with a wet cloth before removing it. This makes the paper easier to peel off. Immediately roll up the dough, together with the towel, starting at the narrow end and let cool. For the filling: Make a thick pudding from the milk, custard powder, and sugar. Chop the chocolate coating and dissolve it in the hot pudding. Stir the chopped nuts into the pudding and let it cool. Whip the cream until stiff and fold it into the pudding. Finishing: Carefully unroll the sponge cake and spread the pudding evenly over it. Then roll up the dough again and place it on a suitable cake plate. Mix the cocoa powder and powdered sugar and cover the sponge cake with it. Refrigerate until ready to serve.