Almond roll with cream
4 servings
25 minutes
Almond roll with cream is an exquisite dessert of European cuisine, combining airy nut sponge cake and delicate cream. Its origin is linked to the tradition of French and Austrian pastry chefs known for their refined rolls and cakes. The taste of this dessert is harmonious: the sweetness of brown sugar, a light vanilla note, and the rich aroma of almonds create a unique combination. Whipped cream adds tenderness while almond flakes provide a crunchy texture. The almond roll is perfect with a cup of coffee or tea and can be served on festive tables or offered to guests in a cozy atmosphere. Its simplicity in preparation makes it accessible even for novice cooks, while its refined taste is worthy of the best patisseries in Europe.
1
Preheat the oven to 180 degrees. Line a baking tray with parchment paper. Sift the flour into a bowl, mixing it with baking powder and a pinch of salt. Add the ground almonds.
- Wheat flour: 75 g
- Baking powder (raising agent): 1 tablespoon
- Ground almonds: 75 g
2
Beat the eggs with sugar and vanillin until a uniform thick mass forms. Gently mix with flour and nuts, pour the mixture onto a baking sheet in a thin layer, and bake for 12-15 minutes, then let it cool.
- Chicken egg: 4 pieces
- Brown sugar: 150 g
- Vanillin: 1 tablespoon
3
Sprinkle baking paper with powdered sugar and flip the cake onto it, carefully remove the stuck paper. Spread whipped cream on the cake and sprinkle with almond flakes. Roll it tightly into a roll.
- Icing sugar: 3 tablespoons
- Sweetened whipped cream: 300 ml
- Flaked almonds: 50 g
4
Serve dusted with powdered sugar.
- Icing sugar: 3 tablespoons