Nut Roulade

Beat the yolks, sugar and vanilla sugar until foamy.

Beat egg whites until very stiff and fold into the foam mixture together with the flour and grated nuts.

Bake on a well-greased baking tray at 210 °C for about 15 minutes until golden brown.

Immediately turn out onto a clean cloth and slowly roll up with the help of the cloth. Allow to cool.

In the meantime, whip the cream until stiff.

Carefully unroll the roulade again, fill with the whipped cream and roll up again.

Before serving, sprinkle the nut roulade with sugar.

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