Hadenroulade

Preheat the oven to 160 °C for the roulade. Beat the egg whites with the sugar and vanilla sugar until stiff, stir in the egg yolks one at a time.

Mix the grated flour with the baking powder and carefully fold into the egg mixture. Spread the mixture on a baking tray lined with baking paper and bake for 11 minutes.

For the filling, whip the whipped cream until stiff and stir in the cranberry jam. Carefully roll the baked mixture into a roulade and allow to cool briefly. Unroll the roulade again and spread with the filling and roll it up again.

Sprinkle the roulade with powdered sugar and portion.

Preparation Tip:

You are welcome to use another jam instead of cranberry jam for the roulade.

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