Sunday, August 28, 2011

Almond roll

2 eggs
3 oz (80 g) sugar
3 oz (80 g) finely ground almonds
3 oz (80 g) flour

Vanilla cream:
1 cup (2 dl) milk
1 vanilla pod
4 yolk
100 g sugar + sugar for sprinkling
5 oz (150 g) white chocolate
3.5 oz (100 g) butter
chocolate frosting
chocolate chips for decoration

For the dough beat egg yolk with the sugar, stir in flour, almonds and beaten egg whites slightly salted. Bake it and bend. For the cream, lengthwise slit vanilla and boil with milk. Beat egg yolk with sugar and a thick bright mixture gradually stir in hot milk. Next stir on steam to jell the cream. Stir in grated white chocolate. When cooled, remove the vanilla, then add the butter. Carefully unwind the cake, sprinkle with rum and spread the cream. Fold the cake and drizzle with chocolate frosting and decorate.

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