Nut Mocha Roll

A great cake recipe for any occasion:

Finely grate the onions and mix with the ground nuts. Separate the eggs. Beat the egg yolks with the water and sugar (I) with the whisks of a mixer for about 7 minutes until creamy. Whip the egg whites with the remaining sugar until stiff peaks form. Pour the snow onto the egg yolk mixture. Spread the nut and rusk salt, lemon zest, mixture and cinnamon evenly on top and gently mix all the ingredients until a homogeneous mixture is formed. Cover the baking sheet with parchment paper. Spread the sponge mixture into a 38×30 cm rectangle on the baking sheet. Place on the middle rack in the oven heated to 200 °C and bake for 8-10 minutes. Pull the cake plate with the paper from the baking sheet, cool.

For the filling, soak the gelatine in cold water.

Boil the water with the coffee powder. Beat the egg yolks and confectioners’ sugar with the whisks of a mixer until creamy, then quickly whisk into the boiling coffee. Keep beating until a thick creamy mixture is formed. Remove the cream from the heat. Squeeze the gelatine and let it melt in the cream. Stir the cream in a cold water bath with a whisk until the gelatine starts to thicken. Now, on the spot, fold in the whipped cream with the whisk.

Remove the paper from the sponge cake. Sprinkle a thin layer of sugar on a plate and place the sponge on it, skin side down. The cream equal

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