Toffifee-Rolle

Preparation

1
Cut the nougat into pieces and roughly chop the chocolate. Heat the cream in a saucepan and melt the nougat and chocolate while stirring. Pour the nougat cream into a bowl, allow to cool and then cover and refrigerate for at least 4 hours.

Separate 2
eggs. Beat the egg whites with the whisk of the hand mixer until stiff. Add the salt, sugar and vanilla sugar. Stir in the egg yolks. Mix the flour, cocoa, starch and baking powder, sieve onto the egg mixture and fold in.

3
Spread the mixture evenly on a baking tray (32 x 38 cm) lined with baking paper. Bake in a preheated oven (electric oven: 225 °C/ fan oven: 200 °C/ gas: see manufacturer) for 8-10 minutes.

4
Remove the sponge cake and turn it out onto a tea towel sprinkled with sugar. Peel off the paper and roll up the sponge cake in the tea towel, then leave to cool.

Roast 5 nuts in a pan without fat, remove and allow to cool. Soak the gelatine in cold water. Beat the nougat cream in 2 batches until stiff using the whisk attachment of the hand mixer. Roughly chop the nuts.

6
Squeeze out the gelatine, dissolve it and stir in 4 tablespoons of the nougat cream, then stir into the rest of the nougat cream. Fold in the nuts, except for 25 g for decoration.

7
Carefully unroll the sponge cake. Spread the nougat cream on the sponge cake, leaving a border of approx. 1 cm free. Roll up the sponge cake starting from one long side and chill for at least 2 hours.

8
Roughly chop the Toffifee. Spread the Swiss roll with caramel spread and decorate with chopped nuts and Toffifee.