For the nut roulade cake, first prepare the sponge roulade. Beat eggs, powdered sugar, vanilla sugar and then fold in flour.
Spread the sponge on a baking sheet lined with baking paper to a thickness of 1 cm and bake at 210 °C (spread the sponge as long as the pan or loaf pan is). Turn out and immediately spread with jam and roll up.
For the cake, mix margarine, powdered sugar, vanilla sugar until fluffy, gradually stir in the eggs. Then sift flour, nuts, cocoa powder and baking powder and fold into the mixture.
Pour half of the batter into a greased and sprinkled pan or loaf pan, press in the sponge roll and spread the remaining batter on top.
Bake at 170 degrees for about 40 minutes. Frost or glaze the nut roll cake with chocolate icing if desired.