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New Year's: New Year's Almond Log Cake

Source of Recipe


Better Homes and Gardens



List of Ingredients



• 5 egg whites
  
• 1/8 tsp salt
  
• 1/8 tsp cream of tartar
  
• 5 egg yolks
  
• 1 cup granulated sugar
  
• 1 tsp vanilla
  
• ½ cup ground toasted almonds
  
• ¾ cup sifted cake flour
  
• ¼ tsp ground nutmeg
  
• ½ tsp ground cinnamon
  
• Powdered sugar
  
• 1¾ cups whipping cream
  
• 1 (8-ounce) can almond paste
  
• ¼ cup whipping cream
  
• 2 Tbsp amaretto (or 2 teaspoons vanilla)
  
• ¼ cup toasted almond slices
  






Instructions



1. Grease a 15x10x1-inch baking pan. Line with wax paper. Grease and flour wax paper; set aside. Beat egg whites, salt and cream of tartar in a large bowl with an electric mixer on high speed until stiff peaks form (tips stand straight).
   
   
2. Beat egg yolks in a medium bowl with an electric mixer on high speed for 5 minutes, or until thick and pale. Gradually add granulated sugar, beating on high speed until sugar is almost dissolved. Stir in the 1 teaspoon vanilla and the ground almonds. Stir flour, nutmeg, and cinnamon together; gently stir into egg yolk mixture. Fold about one-fourth of the egg-white mixture into the flour mixture to lighten. Fold remaining egg white mixture into flour mixture just until combined. Spread in the prepared pan. Bake in a 350° oven for 12 to 15 minutes, or until cake springs back. Do not allow to brown.
   
   
3. Immediately loosen cake from pan. Invert cake onto a towel sprinkled with powdered sugar. Remove wax paper. Roll up warm cake and towel together, jellyroll style, starting from a short side. Cool completely on a wire rack.
   
   
4. For almond filling:
   Beat the 1¾ cups whipping cream in a large bowl with an electric mixer on medium speed until soft peaks form (tips curl over); set aside. Finely crumble almond paste into a medium bowl. Add the ¼ cup whipping cream and the amaretto or 2 teaspoons vanilla. Beat with an electric mixer on low speed until nearly smooth. Fold about one-fourth of whipped cream into almond paste mixture to lighten. Fold remaining whipped cream into almond paste mixture.
   
   
5. Gently unroll cake. Spread half of the almond filling on cake to within 1 inch of the edges. Roll up cake, without towel, into a spiral, starting from a short side. Place on a serving plate. Lightly frost cake with remaining filling and sprinkle with toasted sliced almonds.
   
   Makes 12 servings.
   
   
   
   • Make Ahead:
   Refrigerate prepared cake, covered, for up to 8 hours.
   
   






Final Comments


For photo, copy and paste into web browser:
http://tinyurl.com/almondlog