Toffifee Roulade

For the Toffifee-Roulade, beat the yolks with the sugar until foamy. Beat the egg whites until very stiff and fold into the yolk-sugar mixture with the grated nuts and flour.

Bake the mixture on a well-greased baking tray or one lined with baking paper for approx. 15 minutes at 200 °C top/bottom heat until golden brown. While still hot, turn out onto a clean cloth, roll up with the help of the cloth and let cool.

In the meantime, whip the whipped cream until stiff (set aside some whipped cream for decoration). Mix the grated nuts and finely chopped Toffifee into the whipped cream.

Roll out the roulade again, fill it with the whipped cream mixture and roll it up again. Sugar the Toffifee roulade well and use a piping bag to pipe 8 small mounds of the remaining whipped cream and top each with a Toffifee.

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