Almond cake roll

Amandel cakerol recept

You will need:


  • 50 g almond flour
  • 7 egg yolks
  • 50 g flour
  • 100 g sugar
  • 4 egg whites
  • 20 g potato starch


  • 375 ml whipping cream
  • 300 g lemon curd
  • 200 g mascarpone
  • 80 g organic sugar
  • 80 g flaked almonds


Preheat the oven to 220 °C. Cover the baking tray with baking paper and grind the almonds finely in the food processor. Beat the egg yolks and 1/4 of the sugar with the mixer until thick and light in colour. Beat the egg whites in a large, very clean bowl with the rest of the sugar (adding this little by little). Sieve the flour with the starch. Fold the egg-yolk mixture, flour and almond powder through the egg whites.
Spread the mixture evenly over the baking tray with a spatula. Bake it in the centre of the oven for around 8 to 10 minutes, until light brown and cooked through. Toast the almond flakes in a dry frying pan until light brown.
Sprinkle some sugar on the counter, in the same shape as the baking tray, and turn the cake out onto this. Remove the baking paper straight away.
Beat the whipping cream with the sugar to ‘yoghurt’ thickness. Add the mascarpone and beat again until stiff. Spread the lemon curd and then 3/4 of the cream mixture on the cake. Roll the cake up starting from the short side.

I used the rest of the mixture for the top. Finally, I sprinkled the cake with almond flakes.

Lots of love and have a nice day, see you soon! Daphne