Biscuit roll



5 egg yolks
125 g honey
3 tbsp warm water
175 g organic Grano whole spelt flour
1 tsp baking powder
5 egg whites


3/8l whipped cream
170g hazelnuts (roasted)
1 tbsp rum
honey for taste

Cream yolks and honey, add other ingredients and stiffly whipped egg whites carefully. Spread batter evenly on a baking tin, covered with baking paper. Preheat oven to 230oC and bake for 10min. Let biscuit cool. Mix whipped cream, hazelnuts, honey and rum, spread and roll.