Nut Roulade

For the nut roulade, separate eggs. Beat yolks, sugar and vanilla sugar in a food processor until foamy. Beat egg whites until stiff.

Mix walnuts, flour and baking powder and fold into the yolk mixture alternately with the beaten egg whites. Preheat oven to 210°C, line baking tray with baking paper.

Spread the mixture evenly on it. Bake for 10 minutes. Roll up the still hot cake with the baking paper and let it cool down. Whip the cream until stiff.

Roll out the dough, remove from the paper, spread with whipped cream and roll up the nut roulade again.

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