Roulades – Chocolate – Nut Cake

Ingredients for 1 servings:

• 3 eggs, size L
• 75 g powdered sugar
• 75 g flour
• Jam, sour, or apricot jam
• 170 g butter
• 160 g sugar
• 1 packet of vanilla sugar
• 5 eggs, size L, separated
• 180 g nuts or almonds, ground, possibly mixed
• 100 g flour
• 1 tsp baking powder
• 3 tbsp cocoa powder, unsweetened
• 1 tbsp rum
• 1 pinch of salt
• Cake icing

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

The loaf pan I used to bake the cake is 30 cm long and about 11 cm wide. It holds about 1.5 – 1.7 liters. Preheat oven to 200 degrees Celsius. Swiss roll: Beat the whole eggs with the sugar until light and creamy (about 5-10 minutes), sift the flour over the cake, and fold it in. Spread evenly on a baking sheet lined with baking paper and bake for about 8 minutes until light brown. Turn out onto a sugared tea towel and tightly roll up from the narrow side. Let cool and fill with jam. Chocolate nut cake: Cream the butter (room temperature) until fluffy, then gradually stir in the sugar, egg yolks, vanilla sugar, a pinch of salt, and the rum. Then carefully mix in the flour mixed with the baking powder and cocoa powder, the ground nuts/almonds, and the stiffly beaten egg whites. Now, half of this batter is poured into a greased and floured, narrow loaf pan. The finished sponge roll is then pressed into the pan, filled with the remaining batter, and smoothed. Bake for approximately 45 minutes at approximately 170-175 degrees Celsius (340-350 degrees Fahrenheit). You can glaze the cake with chocolate or rum glaze (as desired), or simply sprinkle it with sugar. This cake looks and tastes delicious.