Nut Roulade

A great cake recipe for any occasion:

Line a baking sheet (45×370 mm) with parchment paper. Put the hazelnuts through the almond mill. Beat the egg yolks with the fine sugar until very creamy, add the prepared hazelnuts, flour, grated salt and lemon rind in order, whip the egg whites until stiff, stirring a third of them into the mixture to loosen it up. Gently fold in the remaining snow, never stir. Spread the sponge mixture on the baking sheet, bake in the heated oven at 200 °C for about 12 minutes, let it stand for another 3 minutes in the switched-off oven. Then turn out onto a kitchen towel sprinkled with sugar and cool. Whip the whipped cream with cream stiffener, fold the egg liqueur and the remaining fine sugar into the whipped cream.

Spread cream filling evenly on the pastry sheet. Lift the dish and roll up the pastry sheet. Sprinkle with fine sugar. Wrap on top in extra-thick aluminum foil and freeze.

To defrost, take the roulade out of the freezer about half an hour before use, unwrap and sprinkle with fine sugar, defrost, then slice with a serrated knife.

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