Blackberry And Almond Chantilly Cream Roulade

Name: Blackberry And Almond Chantilly Cream Roulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cake; 100 grams caster sugar; 3 egg yolks; 3 egg whites; 100g grams sifted plain flour; 4 tablespoons blackberry jam; For the almond Chantilly cream; 100 milliliters cream; 1 tablespoon icing sugar (plus extra for dusting); 4 tablespoons toasted almond flakes (lightly crumbled)

Servings: persons

1
["Preheat the oven to 200u00b0C.
2
Line a rectangular baking tray with greaseproof paper (the tray I used is 24cm x 34cm and 2cm deep).
3
In a large baking bowl, beat the egg yolks and sugar together until the mixture is thick and pale. In a separate bowl, beat the egg whites until they reach soft peak. Fold the beaten egg whites with the egg yolk and sugar mixture. Pour in the flour and mix well together.", "Pour the cake batter in the tray over the greaseproof paper. Tilt the tray to spread the batter evenly. Put on the middle shelf of the oven and bake for 8 to 10 minutes, or until the cake is cooked and the blade of a knife comes out clean when put through it.
4
When the cake is cooked, transfer it with the paper on a flat surface. Line the top of the cake with a large piece of greaseproof paper. Cover with a wet tea towel as tightly as you can. Let it cool down completely.", "To make the Chantilly cream, beat the cream and icing sugar together in a large mixing bowl until soft peaks form. Fold in the crumbled toasted almond flakes.", "Uncover the cooled cake. Spread the blackberry jam over the surface (not too close to the edges) and then the almond Chantilly cream over it.
5
Starting from one of the shorter sides of the cake, roll it while delicately removing it from the paper underneath. Keep rolling all its length until you get a log shape. Transfer the cake onto a long serving plate, cover with clingfilm and set in the fridge for at least 15 minutes.", "Dust the roulade with icing sugar just before serving. Bon appetit!"]

590

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: For the cake, 100 grams caster sugar, 3 egg yolks, 3 egg whites, and more.

Yes, Blackberry And Almond Chantilly Cream Roulade falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!