Summary

Ingredients

For the sponge cake base:

• 3 egg (s), size. L.
• 75 g powdered suar
• 75 g flour
• Tart jam or apricot jam

For the second dough:

• 170 g butter
• 160 g suar
• 1 packet vanilla sugar
• 5 egg (s), size. L, separated
• 180 g nuts or almonds, round, possibly mixed
• 100 grams flour
• 1 teaspoon Baking powder
• 3 tablespoon cocoa powder, unsweetened
• 1 tablespoon rum
• 1 pinch (s) salt
• Cake icing

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Instructions

1. My loaf pan in which I baked the cake is 30 cm long and approx. 11 cm wide. It is for approx. 1.5 - 1.7 liters.
2. Preheat the oven to 200 degrees.
3. Jellyroll:
4. Beat the whole eggs with the sugar until light creamy (approx. 5-10 min.), Sift the flour over it and fold in. Spread evenly on a baking sheet lined with baking paper and bake for approx. 8 minutes until light brown.
5. Fall onto a sugared tea towel and roll it up tightly from the narrow side. Let cool and fill with the jam.
6. Choco Nut Cake:
7. Beat the butter (room temperature) until foamy, gradually stir in the sugar, yolk, vanilla sugar, a pinch of salt and the rum. Then carefully mix in the flour mixed with baking powder and cocoa powder, the grated nuts / almonds with the stiffly beaten egg whites. Half of this dough is poured into a greased and floured narrow loaf pan, the finished sponge roulade is pressed in, filled with the remaining dough and smoothed out. Bake this mixture for approx. 45 minutes at approx. 170 - 175 degrees convection.
8. You can glaze the cake with chocolate or rum glaze (as you like) or just add sugar. This cake looks and tastes very good too.