To make the praline, cook the sugar and water in a skillet to make caramel.

Once the caramel turns golden, add the hazelnuts and walnuts. Stir well to coat everything evenly.

To make the sponge cake sheet, preheat the oven to 350°F (180°C). Grease a silicone baking mat or line a baking sheet with parchment paper.

Beat the eggs with the sugar until the mixture doubles in volume (you can add a little vanilla extract if you like).

Gently fold in the sifted flour by hand in batches, using a spatula and folding motions.

Roll up the cake from the wider side, using the towel, to make it thinner and longer. Let it cool completely while rolled up.

For 8 servings, you’ll only need half the cake sheet. Cut it in half and save the rest for another dessert.

Roll up the cake again, pressing gently to compact it, and refrigerate until ready to serve.

Sprinkle with sugar and caramelize the tops with a kitchen torch. Top with toasted sliced almonds and serve.