Marlenka-style honey and walnut cake roll

Tip: tap a step to mark it as done.

1. Preheat the oven to 180 °C (350 °F).

2. Separate the eggs. Beat the egg whites with the salt and sugar until stiff peaks form, then gradually beat in the yolks one at a time. Finally, fold in the sifted flour and baking powder, along with the ground walnuts.

3. Spread the batter onto a baking sheet lined with parchment paper and bake at 180 °C (350 °F) for 15 to 18 minutes.

4. Turn the baked cake out onto a kitchen towel dusted with powdered sugar and peel off the parchment. Trim strips about 1 cm wide from the edges and set them aside, then roll up the cake with the towel. Let cool completely.

5. Mix the sour cream with the sugar, honey, and lemon zest.

6. Unroll the cooled cake, drizzle the inside with tea, spread with the sour cream filling, and roll it up again. Brush the top with honey and sprinkle with chopped walnuts and crumbs from the reserved cake trimmings. Refrigerate until set.

Tip: Let the tea cool, then apply it sparingly to the cake with a brush or spoon. If the sponge gets too wet, it may tear when rolled and the filling may leak out.

This recipe was translated from the Slovak original: Marlenková medová roláda s orechmi