Description
A delightful cake combining a light sponge, creamy filling, and crunchy caramelized almonds, perfect for any gathering.
Ingredients
Scale
- 4 Eggs
- 140g Sugar
- 1 packet Vanilla Sugar
- 140g Flour (sifted)
- 600ml Cold Cream
- 1½ packets Paradiescreme
- 80g Sugar (for almond topping)
- 40g Butter
- 2 tbsp Honey
- 70g Sliced Almonds
Instructions
- Preheat oven to 200°C.
- Beat eggs, sugar, and vanilla sugar until pale and fluffy.
- Gently fold in sifted flour until the batter is smooth.
- Spread batter on a parchment-lined baking sheet and bake for 8–10 minutes.
- Flip the hot biscuit onto a new parchment, roll it up, and let it cool.
- Make almond topping by heating sugar, butter, and honey; stir in almonds until golden.
- Whip cold cream with Paradiescreme until firm peaks form.
- Unroll the cooled sponge, spread with cream, and reroll snugly.
- Press almond topping onto the roll and chill for at least 1 hour.
Notes
For a dairy-free option, use plant-based cream and margarine. If the sponge cracks, gently press together with the cream to hide imperfections.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg