Roulade with Nut Filling

A cake recipe for all foodies:

Mix whole cane sugar, yolks and vanilla powder thoroughly. Whip the egg whites with cardamom, salt and juice of one lemon until stiff.

Add cocoa and sugar and continue beating briefly. Mix the spelt flour with the cocoa and the tree nuts, fold in layers with the snow into the stirred mixture.

Spread a baking sheet with parchment paper and spread the dough 1/2 cm thick on it. Bake in the middle of the heated oven at 240 °C for 5 min.

Slide the sponge cake with the paper onto the table, cover with another parchment paper and weigh it down with the tray on the spot, cool.

For the filling: whip the cream until stiff, mix with vanilla sugar and vanilla powder and the tree nuts.

Turn the cooled dough onto the baking sheet and remove the parchment paper. Spread the filling thinly and evenly on the sponge, roll it up tightly, wrap it in cling film and chill it in the refrigerator for several hours, the roulade will be easier to cut.

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