WALNUT RASPBERRY SWISS ROLL
Valnötsrulltårta med hallon
10 pieces
Cake:
3 large eggs
0.7 cup sugar
3½ oz ground walnuts
2 tablespoons potato starch
2 tablespoons flour
1 teaspoon vanilla sugar
2 teaspoons baking powder
Filling:
1.2 cups heavy cream
4½ oz raspberries
Decoration:
raspberries
lemon balm or mint
Beat eggs and sugar until fluffy. Mix walnuts, potato starch, flour, vanilla sugar and baking powder. Blend this into the egg batter to a smooth mixture. Spread out in an even layer on a paper-lined baking plate. Bake in the middle of the oven at 482F for 5 to 7 minutes. Unmould on a sugared baking paper. Gently pull off the paper under the cake and cover with a damp cloth until it's cool.
Beat the cream and spread it out on the layer. Sprinkle with raspberries, roll up and leave in the fridge for a while before serving. Decorate with raspberries and some green herbs.
Enjoy!
Bella
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