Almond Roll with Sour Cream and Jam

The combination of a juicy almond sponge cake and cream filling with the addition of jam is excellent, so you can take our word for it when we say this dessert will be a hit.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Biscuit

  • 6 pieces Egg, fresh

  • 1 pinch Salt, table

  • 120 g Sugar, white

  • 100 g Nuts, almonds

  • 200 ml Sweet cream

  • 1 bag Sugar, white

  • 180 g Sour cream

  • 2 spoons Marmalade, orange

  • pieces Powdered sugar

Steps

  1. Crack the eggs and separate the yolks and whites into two bowls. Add a pinch of salt to the egg whites and beat them into stiff peaks. Add sugar to the yolks and whisk them until frothy.

  2. First, mix the ground almonds into the yolks, then gently and slowly fold in the beaten egg whites in two or three parts.

  3. Preheat the oven to 180 degrees Celsius. Use a large baking tray lined with baking paper for the sponge cake. Spread the batter evenly on the tray using a spatula and bake in the preheated oven for 15 to 20 minutes. The cake is done when the edges shrink, and the sponge feels dry and elastic to the touch.

  4. Once the cake is baked, remove it from the oven and roll it up along with the baking paper. Let it cool completely.

  5. Pour the well-chilled whipping cream into a bowl. Beat it with a mixer until it reaches a soft texture. Add the sour cream and vanilla sugar, and continue beating at medium speed until well combined and a thick cream forms. Gently fold in the jam with a spatula.

  6. Unroll the cooled sponge cake and carefully remove the baking paper from the bottom. Spread the cream evenly over the cake, leaving about 2 centimeters of the edge at the top. Carefully roll it up, starting from the bottom.

  7. Wrap the roll in plastic wrap and refrigerate for at least 2 hours to allow the cream to set. If you're very impatient, you can serve it immediately. Before slicing into pieces, dust the top with powdered sugar.

Nutrition Information (Per 100g)

  • Calories: 242.59 kcal
  • Fat: 13.68 g
    • Saturated Fat: 3.88 g
  • Carbohydrates: 20.41 g
    • Sugars: 18.24 g
  • Protein: 8.44 g
  • Fiber: 1.37 g

Advice

Instead of ground almonds, you can also use ground walnuts, hazelnuts, or pumpkin seeds. If the baking paper cannot be separated from the baked sponge cake, cover it with a damp kitchen towel and let it sit for a few minutes.