This is my 4th attempt to do this uber delicious roulade with fresh fruit inside. Since the Peach and Cherry cake was long gone, I need to make another cake for Fany because she cannot live without anything sweet and yummy inside the fridge. This roulade has been her constant favorite aside from chocolate cheese cake and cheese pie which I will share with you in the coming days.
What i love about this roulade is the almonds. It gives a rough texture but at the same time it gives a little edgy taste. It’s too tricky to roll up because you can possible break the cake but it will always depend on how you prepare and bake the sponge. I can’t say this is easy to make but for 4 attempts, i guess I’ve already perfect this cake.
As much as I want to make this with ripe yellow mangoes from the Philippines, I don’t have any choice but to settle for peaches since I cannot find any “Philippine mangoes” here in Israel. The original recipe is actually with ripe apricots and nectarine but you cannot find apricots in the supermarket or in fruit stands at this time of the year. And, I kinda like peaches than apricots so…yeah, peaches it is. I’m quite sure you can put any fresh fruits or berries you like as long as it’s ripe.
Ingredients:
25 g. flaked almonds
115g. blanched almonds, finely chopped
150g. sugar
5 eggs, separated
40g. plain flour
1/2 tsp. almond essence
150ml. double cream, whipped
150g. greek yogurt
3 large peaches, peeled and thinly sliced (or mangoes, apricots or any fresh fruits you like)
1 tbsp. sugar for sprinkling
- Line a 13×9 inch Swiss roll tin with non-stick baking parchment and sprinkle with flaked almonds. I also buttered the parchment up to the sides to make sure the cake won’t stick to it.
- Preheat the oven to 180C/350F.
- Place 125 g. of sugar and egg yolks in the bowl and beat together until thick and creamy. Remove the bowl from your mixer and fold in the grated almonds, flour and almond essence.
- Using a clean bowl, whisk the egg whites with the remaining 25g. sugar until they are stiff and form peaks. Carefully fold into the almond mixture, making sure not to knock the air out of the mixture.
- Pour into the prepared tin and spread out evenly.
- Bake for 15-18 minutes until well risen and firm to touch.
- Remove form the oven and leave in the tin. Cover it with non-stick baking parchment until cool.
- Whip your double cream until it just holds it shape. Fold in the Greek yogurt and spread over the roulade.
- Sprinkle over the fruits.
- Carefully roll up the roulade using the paper to help. Dust with some sugar and transfer to a serving plate.
iamsuperjulie 