Filled amaretto sponge roll

Ingredients for 1 servings:

• 100 g flour, 550
• 50 g biscuits (amaretti)
• 3 eggs
• 75 g sugar, or less
• 1 tsp, heaped baking powder
• 60 ml Amaretto
• 1 pack of pudding powder (baking-proof cream)
• 180 ml milk
• 50 ml Amaretto
• 250 g jam (sour cherry), or Nutella or similar

Instructions

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

Crush the amaretti biscuits in cling film using a rolling pin or mixer. Beat the eggs and sugar with a mixer for 5 minutes until fluffy, then slowly add the liqueur. Carefully stir in the sifted flour and baking powder with a whisk. Finally, fold in the amaretti crumbs. Spread the dough onto a baking sheet lined with baking paper. Bake at 170°C fan oven on the second rack from the bottom for 8-15 minutes (test with a skewer). Sprinkle a tea towel with sugar or amaretti crumbs, then turn the sponge cake out onto it. Brush the baking paper with water, peel off, and let cool. Filling: Spread the sponge cake with the sour cherry jam (Nutella or similar cream). Mix the milk and amaretto, add the baking cream, and stir for 1 minute with a whisk. Spread onto the jam and roll up from the long side.