Rolled Cake Filled with Walnut Cream

Place the chopped walnuts in a saucepan and add the milk. Heat over low heat until the milk is warm but does not boil.

In a bowl, beat the eggs with the sugar and cornstarch. Cook this mixture over low heat, stirring constantly, until it thickens.

Remove the walnut cream from the heat and let it cool in the refrigerator for two hours.

In a bowl, beat the eggs with the sugar until the mixture reaches the 'ribbon stage' (when the batter falls in thick ribbons that hold their shape for a few seconds).

Gently fold in the sifted flour using smooth, enveloping movements to keep the batter airy.

Spread the batter evenly onto a baking tray lined with parchment paper that has been greased and lightly floured. Bake in a preheated oven at 180°C (350°F) for 10 minutes.

Remove the cake from the oven and transfer it onto a damp cloth sprinkled with sugar. Carefully peel off the parchment paper and roll the cake up with the cloth. Let it cool completely in this rolled shape.

Unroll the cooled sponge cake and spread the chilled walnut cream evenly over the surface.

Roll it back up and place it on a serving platter.

Serve the rolled cake filled with walnut cream, decorated with grated chocolate. For an extra touch of color, you can add some strawberries if desired.