Beat egg whites and cold water until stiff. Sprinkle in the sugar and briefly beat it.
Fold in the egg yolks. Mix the flour, cornstarch, baking powder and nuts, pour over the egg mixture and fold in loosely.
Line the baking sheet with parchment paper and spread the dough on it and bake in the preheated oven at 185 ° for about 15 minutes.
Turn the biscuit straight onto a cloth and peel off the paper (if it is very sticky you can moisten it quickly - then it is easier to peel off) Roll up the sheet of dough together with the cloth and let it cool.
For the cream:
butter, nougat and rum (no sugar gets into them) are stirred very well until frothy.
Then the whipped cream is lightly stirred into the cream, which is then placed in a cool place.
When the rolling pin has cooled down, carefully roll it out of the cloth again and coat it with the cream; now it is gently rolled up into a roll again.
Depending on your taste, you can either sprinkle the roulade with sugar or add a chocolate glaze and decorate it as you like!
One tip:
You can also bake this dough as a cake, but then you should reduce the temperature to around 170 ° and bake for 30-40 minutes (on the lowest rail).
I never bake roulades with hot air because they get too brittle and then tend to break!
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