Zutaten für Chocolate Almond Cake Roll
- 4 large eggs
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 8 ounces cream cheese, softened
- 1/4 cup almond filling
- 1/4 cup confectioners' sugar
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Zubereitung von Chocolate Almond Cake Roll
- Preheat oven to 375°F (190°C). Grease and flour a 15.5 x 10.5-inch jelly roll pan.
- Line the pan with parchment paper, leaving an overhang on the longer sides. Grease the parchment paper.
- In a large bowl, beat eggs with an electric mixer until thick and pale yellow. Gradually add sugar, beating until combined.
- In a separate bowl, whisk together cocoa powder, flour, baking powder, and salt.
- Gradually add the dry ingredients to the egg mixture, mixing until just combined. Do not overmix.
- Stir in the vanilla extract.
- Pour batter into the prepared pan and spread evenly.
- Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Immediately invert the cake onto a clean kitchen towel dusted generously with confectioners' sugar. Carefully peel off the parchment paper.
- Starting from the short end, tightly roll the cake with the towel, and let it cool completely.
- While the cake is cooling, beat together softened cream cheese and almond filling until smooth and creamy.
- Once the cake is completely cool, carefully unroll it. Spread the cream cheese mixture evenly over the cake.
- Reroll the cake, and chill in the refrigerator for at least 2 hours before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
51g
Fat
35g
Carbs
5g
