Ingredients: toasted almonds
Chips – 25 g
115 g Blanched
Almonds – 115 g
Sugar powder – 150 g
Eggs – 5 eggs egg yolks and whites separately
Wheat flour – 40 g
Almond essence – 1.25 ml ¼ ch. l.
Heavy cream – 150 ml
Greek yogurt – 150 g
2 nectarines or 6 ripe apricots sliced
powdered sugar for sprinkles
Method
1. Line a 33×23 cm loaf baking sheet with parchment paper and sprinkle with shavings of almonds.
2. Preheat the oven to 180 °C. With the food processor and the blade on it, finely chop the blanched almonds.
3. Put 125g of powdered sugar and yolks in a Kenwood bowl and use a whisk to whip them into a strong, creamy mixture. Add the grated nuts, flour and almond essence to the bowl.
4. Place the whites and the rest of the sugar in the Kenwood bowl and use the whisk to whip them into a firm froth until soft peaks form. Carefully pour it into the almond mixture.
5. Pour the mass into the prepared mould and flatten it into a layer. Bake for 15-18 minutes. Remove from oven and leave in molds. Cover with a sheet of parchment paper and a damp, clean towel and leave to cool completely.
6. Flip the loaf over onto the parchment paper. Sprinkle another sheet of parchment paper with powdered sugar and place the loaf on it. Using a whisk, whip cream until the whipped mixture retains its shape. Add the cream and Greek yoghurt, then spread the cream all over the loaf. Arrange the fruit slices on it.
7. Carefully roll up the roll with parchment paper. Sprinkle with powdered sugar and transfer to a serving dish.
