Walnut salad with whipped cream

Ingredients for Walnut salad with whipped cream

Instructions for Walnut salad with whipped cream

To prepare the Walnut salad with whipped cream recipe, please follow these instructions:

Whip egg and sugar into very thick and light froth. Sieve flour, baking soda and vanilla sugar in and turn it gently into the egg mixture with a spoonful. Wide the dough onto a large paper size throughout the baking tray size. Bend the edges well and sprinkle the pickled kernels on the dough. Behind the roulade at high heat (225-250) for 7-8 minutes. Immediately flip the cake on sugar-sliced ​​paper and wipe the hot baking paper with cold water, making it easy to pull off. Put the paper over the cake again until it has cooled down. Then sprinkle with the fruit mousse and pour the cream on when the cake is completely cold. Roll the roll, it's big and beautiful. Suitable for freezing. A special sophistication is to cut it into slices that are completely ice-cold.