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WALNUT ROLL

In a mixing bowl, combine the egg yolks and 2/3 of the sugar. Blend until smooth. Add the sifted flour stirring well. Whisk the egg whites firm with the remaining sugar. Fold delicately into the batter. Cut the wax paper to the size of the baking sheet, place it on the sheet and butter it. Spread the batter (1/4 inch thick) and level with a spatula. Bake for 10 to 12 minutes on hot (410 F). Prepare the cream. Boil the milk with half the sugar. In a bowl, beat the egg with the remaining sugar and the cornstarch. Pour the boiling milk over the mixture. Cook on the stove until thick. When cold, stir in the creamed butter and the chopped walnuts. Turn the cake over onto a  board. Peel off the wax paper when cool. Spread the walnut cream over the cake (save 4 tablespoons aside) roll up the cake immediatly, tightening it with the wax paper. Leave aside for 30 minutes. Take the paper off. Knead the marzipan with a few drops of coffee extract. Sprinkle some confectionerÕs sugar over a cutting board and roll out the marzipan into a large rectangle. Cover the roll with the remaining walnut cream then wrap it completly in marzipan. Decorate with halved walnuts. Mix and warm up the confectionerÕs sugar, the water and the coffee extract. Pour the icing over the roll. Keep refrigerated for a day.
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14 x 18 inch baking sheet
For the pastry:
4 eggs
3/4 cup flour
2 1/2 tbsp butter
2/3 cup caster sugar
1 sheet wax paper

For the cream:
1 cup milk
1 egg
3/4 cup caster sugar
2 3/4 oz chopped walnuts
2 1/2 tbsp cornstarch
1/2 cup butter

For the decor: 
10 1/2 oz marzipan
coffee extract
confectionerÕs sugar
15 halved walnuts

For the icing:
1/3 cup confectionerÕs sugar
coffee extract 
2 tbsp water
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Desserts
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