Roley

7 eggs
3/4 cup (170 grams) sugar
1 teaspoon vanilla
1 teaspoon baking powder
1/3 cup (70 grams) finely ground regular breadcrumbs or graham crumbs
1 cup (200 grams) ground walnuts
1 tablespoon rum

1 box butterscotch pudding (the size that requires 2 cups of milk)
2 egg yolks
1 cup (250 grams) margarine or butter
3/4 cup (150 grams) icing sugar

1 box ladyfingers (dry ones, the kind they use for Tiramisu)
1/2 cup milk
1/2 teaspoon instant coffee
1 tablespoon rum
1 box (250 ml) whipping cream
sour cherry jam

Beat egg yolks with sugar until frothy and lemon coloured. Beat in vanilla and baking powder. Fold in the breadcrumbs, walnuts, the beaten whites of the 7 eggs, and 1 tablespoon of rum.

Spread it in a baking pan and bake it for about 20-25 minutes, or until it feels springy to the touch.

Prepare the butterscotch pudding as per the instructions on the box. Beat in the 2 egg yolks while it is still hot and let it cool. Then beat the margarine (butter) with the icing sugar until fluffy and slowly beat in the cold pudding. Spread half of it over the baked cake bottom, then mix together the warm milk, coffee and rum, dip the ladyfingers into it and put rows over the cream, spacing the rows about one inch apart. Spread the second half of the cream on top.

Now whip the cream, sweeten it to taste with some icing sugar, and spread it on top of the cake. Then beat a little sour cherry jam, adding a little water if necessary to get it to drizzling consistency. Drizzle some of it over the cake in a decorative fashion. Let it sit for a while before cutting it into squares or rectangular slices.