1️⃣ Bake the sponge cake: Beat the eggs, sugar, and vanilla sugar until frothy, then fold in the flour and cornstarch. Spread the dough onto a baking sheet lined with baking paper and bake at 200°C for 10 minutes. Turn the dough out onto a damp, sugared tea towel and roll it up.
2️⃣ Prepare the topping: Caramelize the butter, sugar and almonds in a pan, let them cool and break them into pieces.
3️⃣ Prepare the cream: Whip the cream with vanilla sugar and dessert sauce powder until stiff.
4️⃣ Filling: Unroll the sponge cake, fill with 2/3 of the cream, roll it up again, and spread the remaining cream on the outside. Sprinkle with almond topping.
5️⃣ Refrigerate: Keep refrigerated until ready to eat.
1️⃣ Bake the sponge cake: Beat the eggs, sugar, and vanilla sugar until frothy, then fold in the flour and cornstarch. Spread the dough onto a baking sheet lined with baking paper and bake at 200°C for 10 minutes. Turn the dough out onto a damp, sugared tea towel and roll it up.
2️⃣ Prepare the topping: Caramelize the butter, sugar and almonds in a pan, let them cool and break them into pieces.
3️⃣ Prepare the cream: Whip the cream with vanilla sugar and dessert sauce powder until stiff.
4️⃣ Filling: Unroll the sponge cake, fill with 2/3 of the cream, roll it up again, and spread the remaining cream on the outside. Sprinkle with almond topping.
5️⃣ Refrigerate: Keep refrigerated until ready to eat.
