-
1
Preheat oven to 400F.
-
2
Cover baking sheet with parchment paper.
-
3
Beat eggs and sugar in mixing bowl with electric mixer on high speed 5 min.
-
4
or until mixture is thick and tripled in volume.
-
5
Sift flour and baking powder together twice.
-
6
Sift flour mixture over top of egg mixture.
-
7
Gently fold in until well combined.
-
8
Heat 1/2 cup of the milk and butter in saucepan until butter is melted.
-
9
Add to flour mixture; stir until well blended.
-
10
Scrape batter onto prepared baking sheet; spread evenly.
-
11
Bake 10 min.
-
12
until top is golden brown.
-
13
Meanwhile, place large sheet of parchment paper on top of clean kitchen towel.
-
14
Invert cake onto prepared towel; remove pan and top paper liner.
-
15
Starting at long end, roll up cake with paper and towel.
-
16
Cool on wire rack 30 min.
-
17
Mix whipped topping, dry pudding mix, coffee and remaining 1/4 cup milk in medium bowl, beating with electric mixer on high speed 1 min.
-
18
until well blended.
-
19
Unroll cake; remove paper.
-
20
Slice cake lengthwise to produce 2 (17x6-inch) portions.
-
21
Spread both sides with filling mixture; roll up and slice each log into 1-inch pieces.
-
22
Wipe knife occasionally in between slicing.
-
23
Repeat with second log.
-
24
Coat presentation sides with almond slices.
-
25
Refrigerate 30 min.
-
26
before serving.
