Get in the holiday spirit with this beautiful chocolate almond rolled caked. This vanilla rolled cake is filled with disaronno mascarpone cream and topped with chocolate icing and sliced almonds. This classic dessert is a scrumptious way to end a Christmas dinner.
“We elves try to stick to the four main food groups: candy, candy canes, candy corns and syrup.”
Make & bake the cake: Preheat oven to 375 F. In a small bowl, crack the eggs (2, 3) one at a time and transfer them to a medium bowl*. Beat the eggs with an electric mixer about 5 minutes. While continuing to beat the eggs, gradually add the sugar. Add the vanilla and water (1 1/2 tbsp, 2 1/4 tbsp). Add the flour mix and combine on low speed. Do not over-mix.
Line a 10″ x 15″ baking sheet with parchment paper. Evenly spread the cake batter in the baking sheet. Bake 12 to 15 minutes or until a tooth pick or butter knife comes out clean when poking the middle of the cake.
*Note: cracking the eggs one at a time in a small bowl before transferring to a medium bowl, makes it easier to remove broken shell.
Roll the cake: Right after the cake comes out of the oven, place a clean tea towel, on the counter. Place the icing sugar in a strainer and sift the icing sugar evenly on the tea towel. Place the cake, parchment paper side up, on the tea towel. Carefully remove the parchment paper from the cake. Fold the 2 long side of the tea towel on the cake. Slowly roll the short side of the cake in the tea towel until fully rolled. Set the rolled cake aside and let cool completely – about 30 minutes.
Make the mascapone almond filling: In a medium bowl, add the cream 35% & icing sugar and vanilla & Disaronno. Mix about 5 minutes or until the cream is whipped to stiff peaks.
In a separate bowl, add the mascarpone. Using an electric mixer, cream the mascarpone until soft – about 1 min at medium speed. Do not over-mix the mascarpone. Add the whipped cream to the cream mascarpone and fold in using a spatula or a whisk.
Carefully unroll the rolled cake from the tea towel. Evenly spread the mascapone almond filling on the cake and re-roll the cake to shape the log.
Make the chocolate icing: Add the unsalted butter (1/4 cup, 1/3 cup) to a medium bowl. Cream the unsalted butter with an electric mixer. Add the icing sugar & cacao powder and salt (1 pinch, 1 1/2 pinch). Gradually add the milk (1 to 1 1/2 tbsp, 1 1/2 tbsp to 2 1/4 tbsp), in 1/4 to 1/2 tbsp increment, mixing well after each addition.
Ice the cake: Transfer the cake to a serving dish. Using a spoon, evenly spread the chocolate icing on the cake. Decorate with sliced almonds. Cut and serve.
1 large cake - 8 portions
2 medium cakes - 12 portions
Cooking with Kids
Making this recipe with kids?
Ask the child to help completing all the steps. The complexity of this cake is due to the number of recipes within it. Each step is simple and can be completed by a child with supervision.
- Make & bake the cake
- roll the cake
- Make the mascapone almond filling
- Make the chocolate icing
- Ice the cake
Recommended wine pairing
Recommended Wine Pairing provided by Willow Park Wines & Spirits
FONSECA BIN 27 RESERVE PORT
Bin 27 shares the heritage and style of the great Fonseca Vintage Ports, as well as much of their depth and character. However it is bottled when ready to drink and can be served by the glass directly from the bottle. Blended for consistency of character and quintessentially Fonseca in style, this reserve blend provides reliable and affordable value. Deep youthful ruby colour. Intense rich fruity nose crammed with pure blackberry, cassis, cherry and plum aromas interwoven with notes of spice. The palate full bodied and round, with a smooth velvety texture balanced by firm mouth filling tannins. The juicy black fruit flavours linger into the rich luscious finish.
Note: We cannot guarantee any dish is allergen free.