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1
To make Cake: Preheat oven to 350F.
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2
Line 17- by 12-inch rimmed baking sheet with parchment paper, and coat with cooking spray.
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3
Lightly toast almonds on separate baking sheet 3 to 4 minutes.
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4
Set aside.
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5
Beat egg whites 1 minute on low speed until frothy.
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6
With mixer still running, gradually add 1/4 cup sugar, and beat 1 minute.
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7
Gradually add remaining 1/4 cup sugar, increase speed to medium-high, and beat 5 minutes, or until egg whites are firm and glossy and soft peaks form.
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8
Beat in vanilla extract, almond extract, and salt.
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9
Fold almond flour into egg whites with rubber spatula.
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10
Spread mixture on prepared baking sheet to 1/4-inch thickness using metal spatula.
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11
Sprinkle with 1/3 cup almonds.
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12
Bake 10 minutes, or until Cake is pale brown on top.
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13
Cool 5 minutes.
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14
Run knife around sides of Cake, and turn out onto large, clean kitchen towel.
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15
Peel away parchment.
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16
Starting from short end, roll towel and Cake into log, incorporating towel as you go.
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17
Place log seam side down on wire rack to cool.
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18
To make Ganache: Melt bittersweet and milk chocolates in double boiler until no lumps remain.
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19
Remove from heat, and stir in sour cream until smooth, then whisk in butter and salt.
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20
Cool until Ganache is thick and spreadable.
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21
Gently unroll Cake on work surface.
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22
Spread Ganache over inside.
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23
Roll Cake into log, starting with short end, using towel to lift Cake, but without wrapping inside.
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24
Wrap towel around log, transfer to baking sheet, and chill 30 minutes.
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25
Remove towel.
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26
Frost outside of Cake log with remaining Ganache.
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27
Slice off each end of log to reveal roulade pattern inside, and glue ends to sides of log to mimic knots; frost with more Ganache.
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28
Lightly drag tines of fork down log to create bark pattern.
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29
Decorate with additional 1/3 cup almonds and confectioners sugar for snow, if desired.
