Sponge cake and nut roulade

Ingredients for 1 servings:

• 6 eggs, separated
• 150 g sugar
• 50 g flour
• 100 g hazelnuts, grated
• 3 cups of cream
• n. B. Fruit of your choice
• n. B. Sugar for rolling

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Beat the egg whites until stiff peaks form. Gradually add the sugar and continue beating until the egg whites are glossy. Whisk the egg yolks and fold in loosely along with the flour and nuts. Spread on a baking tray lined with baking paper. Bake in a preheated oven at 200°C for approx. 15-20 minutes on the second lowest rack. While still hot after baking, turn out onto a tea towel sprinkled with sugar, peel off the paper and immediately (!) roll up. Allow to cool, then roll up, remove the towel and roll up again. Now wrap in aluminum foil and leave to cool. Later, spread the dough roll with stiffly whipped cream and fruit as desired, roll up again and cover with cream. Best garnished with fruit and chocolate sprinkles.