Walnut Roulade

For the dough: stir sugar, egg yolks and vanilla sugar until the mixture is light and creamy. Beat egg whites with baking powder until stiff. Then add sugar. Continue beating until the mixture is glossy. Mix the ground walnuts and flour. Portion by portion, loosely fold into the egg yolk mixture with the snow. Then spread about 1 cm thick on a baking sheet (30 x 40 cm) lined with parchment paper. Bake on the middle shelf of the oven heated to 240 °C for about 5 minutes.

After baking, slide off the tray onto the surface. Put the still hot tray on top and let the sponge cake cool down underneath. The steam, which cannot escape, keeps the sponge soft and makes it easy to roll up later.

Whip the cream until stiff. Add the juice of one lemon, sugar, vanilla sugar and zest and walnuts. Turn out the cooled sponge cake onto a second piece of parchment paper. Then peel off the baked paper. Spread the filling on the sponge and roll up. Dust thickly with powdered sugar and garnish with walnut kernel halves. Leave to cool before serving.

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