First, roast the macadamia nuts in a frying pan, let cool and then grate finely.
Tear the marzipan into small pieces. Beat the eggs and separate them. Mix marzipan and yolks until smooth.
Add 20 grams of sugar and beat until creamy.
Beat the egg whites with salt, then gradually add the remaining sugar and beat until firm.
Mix the flour with the grated macadamia nuts. Add the flour mixture and a few spoonfuls of the beaten egg whites to the egg yolk mixture and gently stir in. Only then stir in the remaining snow briskly.
Spread the mixture on a baking tray lined with baking paper and bake in a preheated oven at 210 °C for about 15-20 minutes. Keep checking to make sure the sponge doesn’t get too dark.
Depending on the further processing, either leave to cool or, if it is to become a roulade, turn out immediately onto a clean cloth.
Spread with jam or cream of your choice and slowly roll up using the cloth.
Before serving, sugar the macadamia sponge cake roulade well.
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