Spelt flour roulade with chestnut cream

Ingredients for 1 servings:

• 4 eggs
• 80 g honey
• 50 g spelt flour (wholemeal)
• 1 vanilla pod(s), pulp
• 30 g almond(s), grated
• 30 g hazelnuts, grated
• 60 g butter
• 30 g honey
• 250 g chestnuts, pureed
• 50 g chestnut(s), pureed
• 80 g cocoa powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Separate the eggs. Beat the egg whites with about half of the honey until stiff. Beat the yolks and remaining honey until frothy. Mix the flour with the vanilla, almonds, and nuts and gradually fold them into the yolk and honey mixture along with the egg whites. Line a baking sheet with baking paper, spread the dough scraper mixture onto it, and bake in a preheated oven at 180°C for about 15 minutes. For the cream, beat the butter, honey, and rum until fluffy. Finally, crumble in the pureed chestnuts and beat until smooth. After baking, turn the sponge cake upside down onto a damp cloth and slowly remove the baking paper. Spread the cream evenly over the sponge cake using a dough scraper and roll up. To decorate, press the pureed chestnuts through a potato ricer, sprinkle them over the roulade, and finally lightly dust with cocoa powder. When decorating, add a little jam to help the chestnut strips stick to the roulade.