For the pumpkin seed roulade, first separate the eggs. Egg yolks, powdered sugar and vanilla sugar mix until foamy. Egg whites with a pinch of salt (add only at the end) beat until stiff.
Mix pumpkin seed flour and wholemeal spelt flour. Alternately mix in flour and beaten egg whites. Place baking paper on a baking tray and spread the sponge mixture on it.
Bake at 180 °C for approx. 10 minutes. While still hot, spread with Nutella or jam and roll up the pumpkin seed roulade.
Preparation Tip:
Sprinkle the pumpkin seed roulade with grated pumpkin seeds and a little powdered sugar.
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