Honey Peanut Roll

Ingredients

for the roll:

250 g flour

4 eggs

2 egg whites

200 g sugar

3 tbsp honey

1 tsp baking soda

For the frosting:

600 g full-fat sour cream

150 g sugar

1 packet vanilla sugar

50 g chocolate

350 g peanuts

0.5 can boiled condensed milk

Salt

Whisk the eggs and sugar with a mixer until thick and fluffy. While whisking, add honey one tablespoon at a time.

Sift the flour and baking soda. While whisking at low speed, add the flour one tablespoon at a time. Mix until smooth.

 Line a baking sheet with parchment paper and pour the batter into it.

Bake at 190°C for 20-25 minutes. The honey will cause the cake to darken quickly, so check for doneness with a skewer.

Place the parchment-lined cake on a towel and roll it into a log. Let it cool. The cake will be tall but soft and roll up easily.

Coarsely chop the peanuts with a knife or rolling pin, add salt, and toast on a baking sheet in the oven until lightly golden, about 10-15 minutes.

Whip the sour cream with sugar until thick, then add vanilla sugar. Alternatively, whip heavy cream with 50g of sugar until soft peaks form. Whip 400g of sour cream with 100g of sugar until thick, and then combine the two mixtures with a spatula.

Unroll the roll, carefully removing the parchment paper. Spread generously with sour cream. Roll up and refrigerate.

Spread boiled condensed milk over the top and sides of the roll and sprinkle with peanuts, pressing lightly. Cover both the top and sides.

Melt the chocolate in a double boiler, pour it into a small cone, and decorate the roll with thin strips.

Enjoy!