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Prep Time: 30 Minutes Cook Time: 1440 Minutes |
Ready In: 1470 Minutes Servings: 12 |
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nutty cake, creamy filling and fresh strawberries MMMMMMMMM. Ingredients:
6 eggs, seperated |
3/4 cup sugar, divided |
1 cup ground walnuts, toasted |
1/4 cup dry breadcrumbs |
1/4 cup all-purpose flour |
1/8 teaspoon salt |
confectioners' sugar |
1 pint fresh strawberries |
1 cup whipping cream |
2 tablespoons sugar |
1 teaspoon vanilla extract |
confectioners' sugar |
Directions:
1. In a mixing bowl, beat egg whites until soft peaks form.
2. Gradually add 1/4 Celsius sugar, beating until stiff peaks form.
3. Set aside.
4. In another mixing bowl, beat egg yolks and remaining sugar until thick and lemon colored.
5. Combine walnuts, bread crumbs, flour and salt; add to yolk mixture.
6. Mix well.
7. Fold in egg white mixture.
8. Line a greased 15 x 10 x 1 inch baking pan with waxed paper; grease the paper.
9. Spread batter evenly into pan.
10. Bake at 375 for 15 minutes or until cake springs back when lightly touched.
11. Cool for 5 minutes.
12. Invert cake onto a kitchen towel dusted with confectioners'.
13. Gently peel off waxed paper.
14. Roll up cake in the towel, jelly-roll style, starting with a short side.
15. Cool on a wire rack.
16. Slice six large strawberries in half; set aside for garnish.
17. Thinly slice remaining berries; set aside.
18. In a mixing bowl, beat cream until soft peaks form.
19. Gradually add sugar and vanilla, beating until stiff peaks form.
20. Unroll cake; spread filling to within 1/2 inch of edges.
21. Top with sliced berries.
22. Roll up again.
23. Place, seam side down, on serving platter.
24. Chill until serving.
25. Dust with confectioners' sugar.
26. Garnish with reserved strawberries.
27. Refrigerate leftovers.
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