Zutaten für Almond Sponge Cake Filled With Almond Cream
- 3 tablespoons cake flour
- 1/2 cup sliced almonds
- 4 large eggs
- 1 large egg yolk (additional)
- Sugar
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon cream of tartar
- 1 cup heavy whipping cream
- 1/2 cup plus 1 tablespoon granulated sugar
- 1/3 cup toasted ground almonds
- 1/4 cup powdered sugar, plus more for dusting
- parchment paper (as needed)
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Zubereitung von Almond Sponge Cake Filled With Almond Cream
- Preheat oven to 350°F (175°C).
- Toast 1/2 cup sliced almonds on a baking sheet for 5-7 minutes, or until lightly browned and fragrant. Let cool completely.
- Once cool, finely grind the toasted almonds with 1 tablespoon cake flour in a food processor.
- Increase oven temperature to 450°F (232°C). Grease and flour a 17x12 inch jelly roll pan. Line with parchment paper, grease and flour the parchment.
- Separate 2 large eggs, placing yolks in one bowl and whites in another. Add 1 additional large egg yolk and 2 additional large eggs to the yolk bowl. Cover both bowls and let come to room temperature.
- Whisk together 2 tablespoons cake flour and the ground almond mixture in a small bowl. Set aside.
- Add 1/2 cup granulated sugar to the yolk mixture and beat on high speed for 5 minutes, until pale, thick, and fluffy. Beat in 1 teaspoon vanilla extract.
- Gently fold in half of the dry ingredient mixture, then the remaining half, until just combined.
- In a clean bowl, beat egg whites until foamy. Add 1/4 teaspoon cream of tartar and beat until soft peaks form. Add 1 tablespoon granulated sugar and beat until stiff peaks form.
- Gently fold a little of the egg whites into the batter to lighten it, then fold in the rest.
- Pour batter into the prepared pan and spread evenly.
- Bake for 7 minutes, or until golden brown.
- Immediately invert the cake onto a clean dish towel dusted with powdered sugar. Carefully peel off the parchment paper. Sprinkle with powdered sugar and roll up the cake while still hot and pliable.
- Let cool on a wire rack.
- For the cream filling: In a large bowl, combine 1 cup heavy whipping cream, 1 teaspoon vanilla extract, and 1/4 cup powdered sugar. Chill for at least 30 minutes.
- Beat the chilled cream until stiff peaks form. Fold in 1/3 cup toasted ground almonds.
- Unroll the cooled cake, spread with the almond cream, and reroll.
- Transfer to a serving platter, cover, and chill for at least a few hours, or overnight.
- Dust with powdered sugar before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
65g
Fat
41g
Carbs
7g
