Blackberry and Almond Chantilly Cream Roulade
Ingredients
- For the cake
- 100 grams caster sugar
- 3 egg yolks
- 3 egg whites
- 100g grams sifted plain flour
- 4 tablespoons blackberry jam
- For the almond Chantilly cream
- 100 milliliters cream
- 1 tablespoon icing sugar (plus extra for dusting)
- 4 tablespoons toasted almond flakes (lightly crumbled)
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