Separate eggs into egg yolks and whites. Beat egg whites with about half of the honey until stiff. Beat yolks and remaining honey until foamy. Mix flour with vanilla, almonds and nuts and gradually fold into the yolk-honey mixture together with the snow. Cover the baking tray with baking paper, spread the mixture with a pastry card and bake in a preheated oven at 180 °C for about 15 minutes. For the cream, beat butter, honey and rum until fluffy. Finally, crumble in the pureed chestnuts and stir until smooth. After baking, turn the sponge sheet over onto a damp cloth and slowly peel off the baking paper. Spread cream evenly on sponge cake base with a pastry card and roll up. To decorate, press pureed chestnuts through a potato ricer, sprinkle over the roulade and finally sprinkle delicately with cocoa powder.
Preparation Tip:
When decorating, possibly use a little jam so that the chestnut strips stick better to the roulade!
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