For the nut roulade, beat egg whites until stiff. Fold in the remaining ingredients (except the whipped cream).
Empty onto a baking tray and bake at 170°C for about 10-12 minutes. Fill the nut roulade with the whipped cream.
Related Recipes:
Marbled Chocolate MousseFor the dark mousse, melt the chocolate in the coffee at low temperature, stirring constantly. Separate the...
Irish Coffee Meringue1. Mix 2 tbsp powdered sugar with the espresso powder. Place the egg whites in a suitable bowl and whisk with...
Espresso Pine Nut WafflesFor the espresso pine nut wafers, toast the pine nuts in a pan without fat until golden brown and let cool...
Beef RouladeSpread mustard on roulades and top each with two slices of bacon. Spread cucumber slices and shallot rings...
Sponge Cake – Basic RecipeA cake recipe for all foodies: (*) Cake springform pan 22 cm ø. Weigh the ingredients and have them ready...
Nut Chocolate CakeFor the nut-chocolate cake, beat the egg whites with a pinch of salt until stiff. Beat egg yolks and powdered...
Neighbor Cherry Vanilla DreamFor the short pastry: Knead all ingredients first with the dough hook of the mixer, then with your hands to a...
Rhubarb Pie with Nut MeringueA cake recipe for all foodies: For the sponge, beat the light butter (or butter) with salt, vanilla sugar...
Chocolate CakeFor the chocolate cake, melt butter in a saucepan and bring to the boil with 50 ml of whipping cream. Remove...
Poppy Seed Tangerine CakeFor the poppy seed tangerine cake, beat the whites of 2 eggs with a pinch of salt until very stiff. Beat the...