Ingredients
For sponge dough:
- 40 gram Flour wheat / Flour
- 20 gram Almond flour
- 4 pieces Chicken eggs
- 20 gram Sugar powder
- 70 gram Sugar
For the cream:
- 180 gram Butter
- 1/3 jar Condensed milk
Additionally:
- Almonds almond petals, to taste
- Milk chocolate
- Fruit syrup ready-made fruit syrup
Instructions
- 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!