Almond Roll

 Ingredients: Filling - 90 g powdered sugar - 300 g mascarpone cream - 2 tablespoons milk - almond essence, to taste - 25 g raw or lightly roasted almond flakes in the oven Base - 3 eggs - 90 g sugar - 75 g flour Caramel - 125 g sugar - 5 tablespoons water Others - butter, for the tray - almond flakes, for decoration

The filling is the key to a delicious and flavorful roulade, so start by mixing the sugar well with mascarpone, milk, and almond essence. Use an electric mixer to achieve a smooth and fluffy cream, which will become the delicious filling that enriches the cake base. Once you have reached the desired consistency, cover the bowl with cling film and chill for at least two hours. This will allow the flavors to combine and make the cream easier to spread later.

For the cake base, start by beating the egg whites until frothy. Make sure the bowl and utensils are perfectly clean, as any trace of grease can prevent the egg whites from whipping properly. Gradually add the sugar, continuing to mix until you achieve a dense and shiny foam, where the sugar dissolves completely. In another bowl, combine the egg yolks with the sifted flour and vanilla essence, mixing well to avoid lumps.

Using a spatula, gently fold the beaten egg whites into the yolk mixture, taking care to do this with gentle folding motions from bottom to top to maintain the air in the mixture. Pour the batter into a baking tray lined with parchment paper and greased with a little butter, leveling the surface well. Place the tray in a preheated oven at 180 degrees Celsius for about 10 minutes, or until the cake base is lightly golden and firm to the touch.

After baking, turn the cake base onto a damp kitchen towel and carefully remove the parchment paper. Roll the cake using the towel to form a tight roll, and let it cool completely wrapped. Once the cake has cooled, carefully unroll it and evenly spread the cream. Don't forget to save a few tablespoons of the filling to finish the roulade. Sprinkle almond flakes on top for extra texture and flavor. Roll the cake again and cover the roulade with the reserved cream, then sprinkle again with almond flakes.

For the caramel, melt the sugar in a saucepan, stirring constantly until you achieve a golden color, similar to cognac. Add water and reduce the heat, allowing the mixture to thicken slightly. Once you have reached the desired consistency, remove the saucepan from the heat and let the caramel cool slightly. Pour it onto a sheet of parchment paper, sprinkling almond flakes on top, and let it harden.

When the caramel is completely cooled, break it or roughly crush it and use it to decorate the roulade. Place the roulade in the fridge, where it will sit for a maximum of 24 hours, to firm up and allow the flavors to meld. When you are ready to serve, slice the roulade and enjoy each delicious piece! This recipe will not only impress with its appearance but also with its refined taste, perfect for any special occasion.

 Tags:  eggs milk unt flour sugar roll christmas and new year's recipes vegetarian recipes recipes for kids