Summer Sponge Cake Roulade

Preheat the oven to 175°C top/bottom heat.

Beat the eggs with the sugar and salt for a few minutes until creamy.

Sift the flour over them and fold in by hand with a whisk.

Add the oil and (optional) rum and mix in again briefly.

Line a baking sheet with parchment paper (optionally use an adjustable square baking frame to make the roulade perfect) and spread the dough on the baking sheet.

Use a pastry card to flatten the dough and then bake for 12 to 14 minutes maximum.

The dough should only take on a slight color.

Remove the finished roulade from the oven.

Sprinkle a second baking paper with granulated sugar (household sugar) and tip the roulade onto the new baking paper.

Let cool for a few minutes, then peel the top baking paper off the roulade.

Beat the Guma pâtisserie cream together with the powdered sugar for 4 minutes until creamy.

Add the rum and lemon juice and mix again briefly.

Now cut the nectarines and apricots into small pieces and fold into the Guma cream by hand.

Now spread the cream on the sponge cake and smooth it down.

Then roll up the roulade using the baking paper. Sprinkle with powdered sugar and enjoy.

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