Chocolate walnut cake with jam sponge rolls

Tip: tap a step to mark it as done.

1. Sponge rolls

   Beat 3 eggs with 3 tbsp sugar until thick and foamy, then gently fold in 3 tbsp flour. Spread the batter on a parchment-lined baking sheet and bake at 180°C (350°F) for about 10 minutes. Make a second sheet of sponge the same way. While each sheet is hot, roll both long edges toward the center, then cut down the middle to make two rolls from each sheet.

2. Filling

   Mix the jam with the ground walnuts. Unroll the cooled sponge rolls, spread with the filling, and roll them up again. Spread filling over the outside of the rolls as well.

3. Walnut batter

   Beat the egg whites with 1 tbsp sugar until stiff peaks form. Beat the egg yolks with 150 g sugar until pale and foamy. Add the water, cocoa powder, ground walnuts, and flour mixed with the baking powder. Finally, gently fold in the beaten egg whites.

4. Bake the rolls in the cake

   Line a deep baking pan with parchment paper and spread a thin layer of walnut batter over the bottom. Arrange the sponge rolls evenly on top. Pour the remaining batter over them and bake at 180°C (350°F) for 25–30 minutes.

5. Buttercream and glaze

   Cook the milk, sugar, vanilla sugar, Zlatý klas pudding mix, and egg yolk together, stirring constantly, until a thick pudding forms. Let cool. Gradually mix the softened butter and rum into the cold pudding. Spread the buttercream over the cooled cake, then pour the chocolate melted with the butter over the top.

   Recipe by: Martuška Mlynarčíková

Tip: Roll up the sponge sheets while they are hot; they will crack if allowed to cool first. For an attractive sliced cake, arrange the rolls close together in the batter, all facing the same direction.

This recipe was translated from the Slovak original: Roláda v zákusku s džemom, orechmi a maslovým krémom