Fasts Lillys Nut roulade with raspberry

Ingredients for Fasts Lillys Nut roulade with raspberry

Instructions for Fasts Lillys Nut roulade with raspberry

To prepare the Fasts Lillys Nut roulade with raspberry recipe, please follow these instructions:

Make a paper form ca. 30x35cm or appropriate for baking plate and butter it thoroughly with melted fat.

Whip eggs and sugar thick and foamy. Mix the flour, baking powder and vanilla sugar and flip it with a light hand in egg mixture.

Got dough in paper form, chop the nuts and sprinkle them over. Behind the roulade scratch 7-8 minutes at 225 degrees.

Turn the finished baked roulade bottom out on a piece of sugar strewn paper and roll it along with the paper. Let roulade bottom become cold. Whip the cream to foam. Scroll rouladenbunden up when it is cold and favor whipped cream and raspberries on the bottom. Unroll rouladen together fill.

Tips:
Can be frozen and tastes really good half-thawed condition