In a bowl, add eggs (2 PCs.) and 2 egg yolks, add 20 gr. almond flour and 20 gr. powdered sugar, then add 35 gr. sugar. Beat the mixture.
Then add 40 gr. flour, mix well.
Beat egg whites (2 PCs.) into a light foam, then add 35 gr. sugar and beat the mixture until persistent peaks.
Next, to the whipped almond-egg mass, add gradually portions of whipped whites in a strong foam. Gently knead the dough from the bottom up. You should get a lush, with a light cream tint, sponge dough.
Cover the baking sheet with a silicone Mat. Put the sponge dough on a silicone Mat and smooth it out. Send the baking sheet to the oven preheated to 180C. Bake for 8-10 minutes. In any case, you need to check the readiness through the viewing window of your oven. The finished sponge cake should have a light cream color.
Next, the silicone pad with the sponge cake to cool to room temperature. Grease the sponge cake with ready-made fruit syrup (optional)
Butter at room temperature (180 gr.) beat with 1/3 ban. condensed milk. Spread the prepared cream on the sponge sheet, put fresh cranberries on the cream layer.
Next, roll the sponge cake into a roll, gradually removing the silicone Mat from the bottom of the sponge cake.
Place the sponge roll in the refrigerator for 30-40 minutes. Ready to cool roll pour melted chocolate and sprinkle with almond petals as desired.Enjoy your tea!