Almond roll: Almond, and almond in many forms

 I know that I buy too much cookbooks ^^" but I never think that it will be enough, haha. As there are new chefs, new idea and new recipe everyday.

 I try to use at least 1 recipe from every book, well some books are so good, they make me use more than 1 and I'm so happy with them. I love to sit in my room and lost in the world of cookbook, it's fun to look at the old cookbooks when I didn't read them for a long time. 
Good recipe never been out of date, simple ingredients that we use still the same, great simple recipes give us joy and happiness every times. I just can't throw away any book even it's very old and magazines are the biggest problem, haha. But with more digital copy I think I will have less problems with them in the future. 
This recipe is an adaptation from one of my old cookbook, its simplicity is the best, the almond is the key flavour. It come in many forms, in powder when making the cake, turn it into a crunchy almond praline for covering the cake, in praline paste form for the butter cream, and liquor for sprinkle the cake. If you love nutty and caramel note you will love it for sure. 
This cake will be great companion with a cup of hot coffee ^^. 
*Note: the almond praline is more than you need for this recipe, but you will be happy to have them around, sprinkle over the ice cream is one of great ways for using it. 

Almond roll

Makes 25cm roll

3.................................. Eggs
80g ............................. Granulated sugar
20g ............................. Honey
40g ............................. Cake flour
40g ............................. Corn starch
40g ............................. Almond powder
30ml ........................... Milk

Almond praline
100g ........................... Almond dice
100g ........................... Granulated sugar
35ml ........................... Water
.................................... Pinch of salt

Butter cream
1 ................................. Egg
100g ........................... Granulated sugar
.................................... Pinch of salt
100ml ......................... Whipping cream
150g ........................... Unsalted butter

Frosting and filling
230g .......................... Butter cream
45g ............................ Praline paste

Syrup 
30g ........................... Simple syrup
1tbsp ........................ Amaretto



Make the almond praline:

Line the baking sheet with baking paper. 
Put both water and sugar into a medium saucepan, heat until 115C. Pour the almond dice and a pinch of salt into the saucepan, the remove from the heat.

 Stir until fully cover, then return to the heat and cook until the sugar caramelise. 

 Pour onto the prepared baking sheet, let it cool before using.

Make the almond sponge:
Preheat the oven to 210C.
Line 27x27 cm pan with baking paper.
Sift the flour, corn starch and almond powder together, set aside.

 Beat the egg and honey until foamy, slowly add the granulated sugar and beat until light in colour and triple in volume (ribbon stage).

 Fold the sifted flour mixture into the bowl, in 2-3 additions.

 Fold the milk into the batter.

 The mixture will be smooth.

 Pour into the prepared baking pan.
Bake for 10 minutes.
Remove from the oven and place 1 large sheet of baking on top, let the cake cool completely.

Make the butter cream:

 Beat the egg with sugar in medium saucepan, at the same time heat the whipping cream in the microwave for 1 minutes (600w) or until boil.
Pour the hot whipping cream into the saucepan, stir all the time.

 Place the pan over low heat, heat until 83C (stir all the time).
Pass the mixture through a sieve and let the mixture cool.

 Cream the butter until smooth, then mix the butter with the custard.

 Weigh 230g of butter cream them mix it with praline paste.

 Sprinkle the syrup over the cake then spread the praline buttercream over the cake.

Roll into a log, refrigerate for 20 minutes.
Spread the praline buttercream over the cake, then cover the cake with almond praline.

Almond roll: Almond, and almond in many forms