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For the sponge cake:
240g egg whites (I’m not sure how many eggs, so don’t ask)
200g granulated sugar
100g almond flour
30g cornstarch
A pinch of salt
For the cream:
75g condensed milk
170g heavy cream (36% fat)
For the filling:
Blackberry jam
Toasted walnuts, roughly chopped
For the whipped cream:
330g heavy cream (36% fat)
3 packets of vanilla sugar
For decoration:
Melted Callebaut chocolate (54.5% cocoa)
Blackberries from the jam
Shaved truffle bonbons
Prepare the Sponge Cake:
Let the egg whites thaw, then place them in a bowl with a pinch of salt and beat until stiff peaks form.
Gradually add the sugar, continuing to beat until you have a firm meringue.
Sift in the cornstarch and mix for another minute.
Gently fold in the almond flour using slow, upward motions.
Line a baking tray (30×40 cm) with parchment paper, then spread the meringue mixture evenly on the tray.
Preheat the oven to 180°C, then reduce the temperature to medium once you place the tray in the oven. Bake for about 30 minutes or until golden brown.
Once done, remove the tray from the oven, wet your working surface, and carefully peel off the parchment paper with the sponge cake. Roll the cake tightly while it’s still warm and let it cool completely.
Prepare the Cream:
In a bowl, combine the cold condensed milk and cold heavy cream. Beat until it forms a thick cream.
Assemble the Roll:
Once the sponge cake has cooled, unroll it carefully.
Spread a layer of blackberry jam evenly on top of the cake.
Spread the whipped cream over the jam.
Sprinkle with toasted, chopped walnuts.
Roll the cake back up tightly and refrigerate for a few hours to make it easier to slice.
Prepare the Whipped Cream:
In a bowl, add the cold heavy cream from the fridge and vanilla sugar. Beat until stiff peaks form.
Decorate:
Once the cake has chilled, cut it into 14 equal pieces.
Dip the sides of each piece in melted chocolate and let it cool until the chocolate sets.
Decorate each piece with whipped cream, a blackberry from the jam, and sprinkle with shaved truffle bonbons.
