Apple Walnut and Vanilla Rolls

1. Grate the apples and cook them in a pan with sugar and butter until all the juice has evaporated. We must obtain a composition without juice. We set it aside until it cools completely.

2. In a bowl, mix the flour with the ground walnut and the starch.
Line the bottom of a large baking tray with baking paper. Mine is 14/18 inches (35/45 cm).
Preheat the oven to 350°F (180°C) .

3. Beat the egg whites with salt, and after it hardens, we gradually add the sugar and continue to beat until we get firm peaks and the sugar is completely melted.

4. Incorporate the nut mixture with the flour in two portions and mix gently with the help of a spatula with wide movements until well mixed.

5. Pour into the pan lined with baking paper and put in the oven for 12-14 minutes or until it passes the toothpick test. The batter should not be more than 0.4 inches thick (1 cm).
When done, transfer to a grill and carefully remove the baking paper.

6. Beat the whipped cream until it leaves slight waves on the surface, like fluffy snow, add the powdered sugar and beat a little more until it hardens.

7. In a bowl, mix the egg yolks with half cup of milk (100 ml), the starch and set aside.

8. Put the rest of the milk with the sugar, the vanilla extract in a pot and when it starts to boil, we slowly add the egg yolk mixture, stirring continuously until it thickens. Set aside and stir occasionally until it tempers and reaches room temperature so it doesn’t curdle.

9. Add the melted and hydrated gelatin, mix vigorously so that it is incorporated and does not form lumps.

10. Add half of the whipped cream and mix gently, then add the other half and stir gently until incorporated.

11. Carefully unfold the cake and spread it with the apple mixture, leaving a finger uncovered on the edge. We put about 1/3 of the total amount of cream, spread it too, leaving about 2 inches (5 cm) uncovered on the edge. It will spread when you roll it. Refrigerate te rest of the cream.

12. Roll and refrigerate for an hour, then spread the roll with the remaining cream and sprinkle with coarsely chopped ripe walnuts. Bon appetit!