This Flourless Swiss Roll is one of my family’s favourites. It is gluten-free, incredibly easy to bake and filled with light and fresh sour cream filling.

YOU WILL NEED:

• 6 eggs
• 6 tablespoons of ground walnuts
• 1 tablespoon of Bourbon Vanilla Sugar
• 240 g ( 1 cup) sour cream
• 6 tablespoons of powdered sugar

DIRECTIONS:

1. Divide the egg yolks from the egg whites.
2. Beat the egg whites. Start at a low speed and gradualy turn the speed to high and keep whisking until the mix has formed a stiff peak.
3. In a separate bowl whisk the egg yolks with powdered sugar until the mixture becomes thicker and more pale in color.
4. Add walnuts to the egg yolks mixture.
5. Add one spoon of egg whites to the walnut mixture and mix together. Then put ⅓ of the egg whites at a time into the walnut mix and fold very gently until well combined.
6. Pour the batter onto the baking tray, lined with parchment paper. Spread the mixture evenly using a spatula.
7. Transfer to the preheated oven on the middle rack. Bake for 15 – 20 minutes at 180 °C / 350 °F.
8. Place a sheet of parchment paper over a damp towel on a flat surface.
9. While the cake is still warm, flip it over onto a prepared sheet of parchment paper.
10. Roll into a swiss roll. Use the towel and parchment paper to help you roll the cake tightly. Place on a wire rack and set aside for 1 hour, until completely cool.
11. Unroll the cooled cake on a flat surface and put generous amount of sour cream onto it.  Spread the cream evenly over the surface, then roll tightly again and put in the fridge for at least 4 hours, best over night.
12. Sprinkle with some powdered sugar and serve cold.