Summary

Ingredients

For the sponge cake base:

• 3 egg (s)
• 3 tablespoon water, hot
• 150 grams sugar
• 1 packet vanilla sugar
• 50 grams flour
• 40 g cornstarch
• 0.5 teaspoon ½ baking powder

For the filling:

• 250 g butter
• 2 tablespoon powdered sugar
• 150 g nouat, soft (alternatively nouat cream)
• 1 pck.pudding powder, vanilla (for cooking)
• 375 ml milk
• 1 tablespoon sugar

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Instructions

1. For the Swiss roll:
2. Mix eggs, sugar, vanilla sugar and water until frothy. Fold in the flour, starch and baking powder. Spread the dough on a baking sheet lined with baking paper and cook at 190 ° C for 10-15 minutes. to bake.
3. (The sponge dough must always be soft when rolling so that it does not break, so put a damp tea towel over it a few hours before rolling)
4. For the filling:
5. Cook a pudding from the milk, vanilla pudding powder, sugar, let the pudding cool.
6. During this time, mix butter, nougat and powdered sugar to a smooth mass, then carefully stir in the cooled pudding. Spread the cream on the biscuit and roll up.