Posted in recipes

Almond Yulelog

3/4 cup blanched almonds

4 eggs, separated at room temperature

3/4 cup granulated sugar

1 tsp vanilla extract

1/4 tsp almond extract

1/3 cup sifted cake flour

3 tbsp unsweetened cocoa

3/4 tsp baking powder

1/4 tsp salt

sifted powdered sugar

Plum cream filling

1/2 cup plum jam

Grease 15″x10″-jelly roll pan; lined with waxed paper. Reserve 15 almonds for garnish. Whirl remaining in blender or food processor until finely ground; set aside. In small bowl beat egg yolks with electric mixer until thick and lemon colored, about 3-5 minutes; gradually add 1/2 cup of sugar, beating until pale yellow. Blend in vanilla and and almond extracts. In large bowl beat egg whites to soft peaks; gradually add remaining 1/4 cup of sugar, beating to stiff peaks. Fold yolk mixture into whites. Sift together flour, cocoa, baking powder, and salt; blend in ground almonds. Fold into egg mixture. Spread in prepared jelly roll pan. Bake in 375 degree oven for 8 to 10 minutes or just until surface springs back when pressed with fingertip. Immediately turn out onto towel generously dusted with powdered sugar; peel away waxed paper. Roll up, starting with narrow end, cool. Unroll, spread chilled Plum Cream Filling, reroll. Melt plum jam;brush on cake roll. Garnish with remaining almonds. Refrigerate about 2 hours before serving. Makes 10 servings.

Plum Cream Filling:

Combine 1 tsp unflavored gelatin with 1/2 cup plum jam. Place over medium heat until gelatin dissolves; cool 10 minutes. Stiffly whip 1 cup heavy cream. Fold in cooled jam mixture. Refrigerate at least 2 hours before spreading on cake roll.





Chef and Chocolatier maker, who loves to share and swap recipes.

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