PREPARATION

Preheat the oven to 200°C.
Cover the baking sheet with melted butter and cover with baking paper.

Mix the eggs with the sugar and cook, whisking to about 37°C. Whisk cold to a firm and fluffy batter. Sift the flour, cornstarch and ground walnuts and fold gently into the batter.
Mix the melted butter with the upper layer of the batter and fold in gently through the rest.
Divide the rouladebiscuit evenly on the baking paper.

Bake the roulade in the preheated oven for about 6 to 8 minutes.
Time immediately after baking, the baking tray with the biscuit to put on a clean kitchen towel that has been lightly dusted with sugar.

Remove the baking sheet until the sponge cake has cooled completely.

Remove the baking paper and brush biscuits with cranberries or red currant jam (or other picante jam) and then also careful with chestnut cream and roll up.

Place the roll in waxed paper, tighten and put about 10 minutes in the refrigerator or freezer.

Bestooi the roulade with icing sugar before serving if desired with still low dune chestnut cream and cut into max.4 cm wide portions.

The cornstarch makes better roulade rolled up.
The sugar on the towel is against the sticking.
Melted butter gives the roulade extra flavor.