Almond-Nut-Roll

Ingredients

Directions

1. 1

   Separate eggs. Beat egg whites and 3 tablespoons of cold water until stiff. Add 75 g sugar and vanillin sugar. Mix flour, cornstarch and baking powder, sieve onto the egg mixture and fold in. Fold in the nuts.

2. 2

   Pour the dough onto a baking tray lined with baking paper, smooth it down and bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for 12-15 minutes. Turn the base onto a damp tea towel, fold in the corners and let it cool down. In the meantime, mix 75 ml milk, 50 g sugar and pudding powder. Bring the rest of the milk to the boil, stir in the pudding powder, bring to the boil again, cover and allow to cool. Meanwhile roast the flaked almonds in a pan without fat until golden brown. Put 1 tablespoon of flaked almonds aside for decoration. Mix quark, remaining sugar and almond liqueur. Stir in cooled pudding by the spoonful. Spread the base with 4 tablespoons of jelly, spread the quark pudding mixture evenly on top, sprinkle with almond flakes and roll up from the long side. Dust with icing sugar.

3. 3

   Put 1 tablespoon of flaked almonds aside for decoration. Mix quark, remaining sugar and almond liqueur. Stir in cooled pudding by the spoonful. Spread the base with 4 tablespoons of jelly, spread the quark pudding mixture evenly on top, sprinkle with almond flakes and roll up from the long side. Dust with icing sugar. Whip the cream until stiff, fill into a piping bag with star-shaped spout and squirt cream tuffs onto the roll. Decorate with remaining almond flakes and jelly