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1
Sift the *flours together.
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2
Separate the egg white from egg york, mix ingredients.
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3
Put the butter into a pot.
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4
Warm the milk up in double broiler, line the baking sheet with parchment paper.
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5
Heat the butter in a pan over medium heat until it's completely melted.
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6
When the butter has melted, remove the pan from heat, add the * sifted flours and mix well.
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7
Add the beaten in 3-4 batches and stir.
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8
(In the photo, I used a bowl, but you can do this in the pan.)
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9
Pour in the warmed milk little by little to make a smooth batter.
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10
Preheat the oven to 180C.
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11
Whisk the egg whites.
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12
When it is no longer gelatinous, add the granulated sugar in 3 batches while beating the egg whites consistently to make a meringue.
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13
It should form soft peaks that lean over.
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14
Add 1/3 of the meringue into the bowl with the egg yolks, and mix together with a whisk.
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15
Add the rest of meringue, and fold it in with a rubber spatula.
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16
Pour the batter into a baking sheet and smooth out the surface with a pastry scraper.
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17
Bake for 12 minutes at 180C.
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18
In the meantime, beat the ingredients together, and have it ready in the refrigerator.
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19
As soon as the cake is baked, drop the cake pans from a height of 20 cm.
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20
Let it cool on a cooling rack cover in the cake pan covered with a sheet of parchment paper and plastic wrap.
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21
When the cake has cooled down completely, put the cake on a fresh piece of parchment paper and cut off the edges.
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22
Slice the side that will be the end of the cake when it's rolled at an angle, and spread the cake with a generous amount of cream.
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23
Keep 1 tablespoon of cream in reserve.
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24
Roll the cake by lifting up by the parchment paper and rolling it in one go.
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25
Cover the cake with plastic wrap and leave to rest in the refrigerator for 2 hours.
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26
Mix the ingredients together.
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27
.
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28
Spread it thinly on the surface of the rolled cake, and cover with the crushed almonds.
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29
Finished.
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30
To wrap the cake to store or to give as a gift, I recommend using waxed paper.
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31
* In step 9, before baking, drop the cake pan 2 to 3 times onto a flat surface to eliminate any big air bubbles.
