For the sponge cake
- 8 egg whites
- 200 g granulated sugar
- 100 g almond flour
- 30 g cornstarch
- 1 pinch of salt
For the cream
- 75 g condensed milk
- 170 g heavy cream (36% fat)
For the filling
- blackberry jam
- toasted walnuts, chopped
For the whipped cream
- 330 g heavy cream (36% fat)
- 3 packets of vanilla sugar
For decoration
- melted dark chocolate
- blackberries from the jam
- shaved truffle bonbons
Let the egg whites thaw completely, then place them in a clean bowl. Add a pinch of salt and beat vigorously until stiff peaks form and hold.
Gradually incorporate the sugar while continuing to beat the mixture. Sift the cornstarch over the meringue, mix briefly, then gently fold in the almond flour.
Line a 30×40 cm tray with parchment paper and spread the meringue evenly. Preheat the oven to 180°C, then bake until lightly golden.
Remove the baked sponge, wet your work surface, invert the sheet, and peel off the parchment. Roll the warm sponge tightly and allow it to cool.
Prepare the cream by combining cold condensed milk with cold heavy cream. Beat the mixture until thick, smooth, and stable enough to spread easily over the sponge.
Unroll the cooled sponge carefully. Spread blackberry jam evenly, then add the prepared cream. Sprinkle toasted chopped walnuts generously across the entire surface before rolling again.
Whip the remaining heavy cream with vanilla sugar until stiff peaks form. Chill the rolled cake for several hours to ensure clean, neat slicing later.
Slice the roll into fourteen pieces. Dip each side in melted chocolate, let it set, then decorate with whipped cream, a blackberry, and shaved truffle bonbons.
