Cake Roll with Peanut Cream (Korean Mozart Cake)

 ³ And I heard a loud voice from the throne saying, “Now the dwelling of God is with men, and He will live with them. They will be His people, and God Himself will be with them and be their God. ⁴ He will wipe every tear from their eyes. There will be no more death or mourning or crying or pain, for the old order of things has passed away. Rev 21


Ingredients:


6 eggs (separated)
1/2 cup water
3/4 cup honey
1.5 cups whole wheat flour

2 tsp vanilla

1/2 tsp salt

Peanut Cream

2 tbsp butter softened

1/4 cup honey

1/4 cup peanut flour (or 3 tbsp peanut butter)

Directions: preheat oven to 325 degrees F

1. beat the egg yolks, water, and honey on medium speed for 5 minutes

2. beat in the flour and salt

3. beat the egg white until stiff peaks form

4. fold the egg white into the batter

5. pour onto an olive oil-sprayed foil lined tray

6. bake for 25 minutes at 325 degrees F

Meanwhile, I was giving the blessed and brilliant Selah a science lesson (and my first middle school science tutoring experience)

mom already ate a piece :)

7. roll up with foil into a scroll, let cool, unroll and peel off foil

8. beat together the peanut cream ingredients and spread over entire surface of cake

9. roll up like a scroll again