How to make
I beat the eggs with the sugar with the mixer for 10 minutes until a thick, fluffy mixture was obtained, then I added the sifted flour and the essence and mixed carefully with a spatula so that the volume of the mixture did not decrease.
In the oven tray, which I covered with baking paper, I poured the mixture and baked it for 10 minutes in a heated oven at 340°F (170°C).
While the sponge cake layer was still hot, I rolled it up with the help of the paper and let it cool.
During this time, I beat the soft butter with the mixer for 5 minutes. The goal is to obtain a smooth mixture, to which the condensed milk is added in a thin stream and beat it at high speed for another 6-7 minutes. A fluffy buttercream is obtained.
Spread the already cooled sponge cake layer on the inside, add homemade jam along the entire length and roll it up again into a sponge cake roll.
Spread the rest of the cream on all sides of the roll and roll it in grinded and lightly toasted walnuts.
I also sprinkled it with coconut shavings. I left it in the fridge for about an hour and cut it into sweet stumps.
