Raspberry And Almond Roulade - cooking recipe

Ingredients

4 None eggs
1 1/4 cup granulated sugar + 2 tbsp
1-2 tsp vanilla extract
1/3 cup all-purpose flour
1/2 cup ground almonds
1 tsp baking powder
8 sheets gelatin or 2 tbsp powdered
1 1/4 lb raspberries, 12 raspberries set aside for garnish
1/2 lb mascarpone or whipped cream cheese
3/4 cup heavy cream, whipped
1/2 cup almonds, toasted
3 tbsp raspberry jam

Preparation

Preheat oven to 400\u00b0F. Line a rimmed baking tray with parchment paper. Whisk together the eggs, 3/4 cup sugar and vanilla extract. Gently fold in the flour, ground almonds and baking powder. Carefully pour the mixture into the baking tray and bake for 12-15 mins. Remove the cake and place it face down on a moist clean towel sprinkled with 2 tbsp sugar. Peel off the parchment paper, roll the cake up with the moist towel and allow to cool.
Meanwhile, soak the gelatin in cold water to soften for 10 mins. Puree the raspberries then strain. Mix the puree with the mascarpone and 1/2 cup sugar. If using sheet gelatin, squeeze and drain the water away. Melt the gelatin over low heat, then fold into the raspberry puree. Place in the fridge for 10-15 mins, then remove and fold in 1/2 the whipped cream.
Unroll the cake and remove the cloth. Spread the raspberry cream onto the cake leaving a 3/4 inch gap around all edges. Cut a few of the reserved raspberries in half and sprinkle over the cream then roll the cake back into a roulade. Place in a cool place for about 3 hours.
Beat raspberry jam until smooth and spread over the top of the roulade. Press almonds on top. Use the rest of the whipped cream and raspberries to decorate as desired.