Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 4 medium egg (s), separated
- 3 tablespoon water, warm
- 125 g suar
- 2 packs vanilla sugar
- 75 g flour
- 50 g cornstarch
- 1 teaspoon, leveled baking powder
- 375 ml cream
- 40 g powdered suar
- 2 packs cream stabilizer
- 2 drops bitter almond flavor
- 100 g hazelnuts, round
- Hazelnuts, whole or leafy to decorate
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C. Beat the egg whites until stiff. Then gradually pour in the sugar and a packet of vanilla sugar. Then stir in the egg yolks one at a time. Mix the flour, starch and baking powder and sift into the custard and fold in. Spread on a baking sheet lined with baking paper and bake for 10-15 minutes. Then immediately turn it out onto a damp kitchen towel sprinkled with sugar and roll it up. Whip the cream, stir in powdered sugar, 1 vanilla sugar and cream stiffener and beat until stiff. Fold in bitter almond oil and ground hazelnuts. Carefully unroll the cooled roll, brush evenly with the hazelnut cream (leave something for garnish) and roll up. Brush with the rest of the cream, garnish with cream tuffs, flaky and whole hazelnuts if necessary. Tip: If you like it more chocolaty, you can spread warm nut nougat cream on the sponge cake before adding the cream to roll it up.
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