Hazelnut roll with honey cream

Ingredients for 1 servings:

• 4 egg yolks
• 125 g honey
• 3 tbsp water, warm
• 4 egg whites
• 140 g flour
• 100 g hazelnuts, sliced
• 400 ml cream
• 25 g honey
• 150 g hazelnuts, ground
• 2 tbsp orange cubes
• 2 tbsp orange liqueur (alternatively 1 tbsp orange juice)
• 200 ml cream
• 50 g hazelnuts, ground
• 25 g hazelnuts, whole

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Beat the egg yolks, honey, and water until frothy. Beat the egg whites until stiff peaks form. Whisk half of the egg whites into the egg mixture. Sift the flour, add the flour, and lightly fold in the remaining egg whites. Line a baking tray with baking paper and spread the batter on top. Sprinkle with sliced ​​nuts. Bake at 175°C fan (200°C top/bottom heat) for approx. 10-12 minutes. After baking, turn out onto a tea towel dusted with powdered sugar. Remove the baking paper. Roll up from the long side and let cool. Lightly roast the hazelnuts in a dry pan and let cool. Peel and dice the oranges. Whip the cream, add the honey, and beat until stiff peaks form. Carefully mix the nuts, cream, diced oranges, and liqueur or orange juice. Carefully roll up the cooled sponge cake and spread with the cream mixture. Roll up again. For decoration, whip the cream until stiff peaks form and spread the roll. Press the ground hazelnuts evenly into the bottom half with a pastry scraper. Pipe dots of cream on top and decorate with the whole hazelnuts. For the low-calorie version, simply dust the Swiss roll with powdered sugar. Refrigerate the hazelnut roll for at least 3 hours before cutting.