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Almond Roll

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Almond Roll

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Almond Roll Recipe Almond Roll Recipe

This naturally gluten-free cake, made using almond instead of wheat flour, is a wonderfully tender and moist variation of a classic yule log. The delicately almond-flavored cake is wrapped up in a blanket of chocolate whipped cream flavored with liqueur.

At a glance

Prep
Bake
Total
Yield
one cake, 8 to 12 servings.

Ingredients

Cake

  • 2 1/4 cups almond flour, or finely ground almonds
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 9 large eggs, separated
  • 1 cup brown sugar
  • 1 teaspoon almond extract

Frosting

  • 1 3/4 cups whipping or heavy cream
  • 1/4 cup cocoa powder, Dutch-process preferred
  • 1/3 cup superfine sugar or granulated sugar
  • 3 tablespoons Amaretto, Grand Marnier, or the liqueur of your choice*
  • *For a non-alcoholic cake, combine 1/2 teaspoon almond, orange, or vanilla extract with 2 tablespoons heavy cream, milk, or water.

Cake

  • 7 5/8 ounces almond flour, or finely ground almonds
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 9 large eggs, separated
  • 7 1/2 ounces brown sugar
  • 1 teaspoon almond extract

Frosting

  • 14 ounces whipping or heavy cream
  • 3/4 ounce cocoa powder, Dutch-process preferred
  • 2 3/8 ounces superfine sugar or granulated sugar
  • 1 1/2 ounces Amaretto, Grand Marnier, or the liqueur of your choice*
  • *For a non-alcoholic cake, combine 1/2 teaspoon almond, orange, or vanilla extract with 2 tablespoons heavy cream, milk, or water.

Cake

  • 216g almond flour, or finely ground almonds
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 9 large eggs, separated
  • 213g brown sugar
  • 1 teaspoon almond extract

Frosting

  • 397gs whipping or heavy cream
  • 21g cocoa powder, Dutch-process preferred
  • 67g superfine sugar or granulated sugar
  • 43g Amaretto, Grand Marnier, or the liqueur of your choice*
  • *For a non-alcoholic cake, combine 1/2 teaspoon almond, orange, or vanilla extract with 2 tablespoons heavy cream, milk, or water.

Instructions

  1. To make the cake: Preheat the oven to 350°F. Lightly grease a half-sheet pan (13″ x 18″), line it with parchment, and lightly grease the parchment.
  2. In a small bowl, mix together the almond flour, baking powder, and salt until evenly blended. Set aside.
  3. In a mixing bowl, beat the egg yolks and brown sugar until the mixture is very light and falls in thick ribbons from the beater. Stir in the almond extract, then fold in the dry ingredients. Set aside.
  4. In a separate bowl, whip the egg whites until stiff peaks form.
  5. Fold a quarter of the whites into the cake batter to lighten it slightly, then fold in the remaining whites, stirring until just incorporated.
  6. Spoon the batter into the prepared pan, spreading it to the edges and into the corners.
  7. Bake the cake for 15 to 18 minutes, until golden brown on top, and a cake tester or toothpick inserted into the center comes out clean.
  8. Remove the cake from the oven and allow it to cool completely in the pan. Note: unlike a typical jelly roll, you don’t roll this in a towel while still warm; it’s too fragile.
  9. To make the frosting: Whip the cream until soft peaks form. Sift the cocoa powder over the cream, stirring to incorporate, then whip just until stiff peaks form. Fold in the sugar and liqueur.
  10. To assemble the cake: Place a kitchen towel over the cake; the towel should be large enough to cover the entire cake. Gently turn the cake over onto the towel and remove the pan and parchment.
  11. Spread two-thirds of the frosting evenly over the surface of the cake. Starting with a long side, use the towel to help you roll the cake into a log. Place it on a serving platter.
  12. Frost the outside of the cake with the remaining whipped cream, and refrigerate until ready to serve.
  13. The cake is better when served the next day, as it becomes moister and more tender.
  14. Yield: one cake, 8 to 12 servings.
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