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Here's the recipe!
Rose, Raspberry and Almond Roulade
Ingredients:
For the roll:
5 eggs, separated
175g caster sugar
50g ground almonds
1/4 teaspoon almond essence
25g flaked almonds
For the filling:
275ml double cream
3 tablespoons rose-water
3 tablespoons rose syrup
25g icing sugar
225g raspberries
castor sugar / rose petals to decorate
Line a 23x32cm Swiss roll tin with greaseproof paper, cut 2cm larger than the tin. Snip the corners to fit, and oil the paper lightly. Whisk the egg yolks and sugar, then fold in the ground almonds and the essence. Whisk the egg whites until peaking, and then fold them into the yolk mixture. Pour in to the tin, and then scatter the almond flakes flakes over its surface. Cook on gas mark 6 / 200 degrees C for 15mins, and then leave to cool.
Prepare the filling - whip the cream until lightly peaking, and then whisk in the rose-water, syrup and icing sugar. Invert the cooled sponge on to a sheet of sugar-dusted greaseproof paper, and pull off the lining paper. Trim the edges if necessary. Spread it with first the cream mixture, then the raspberries, then roll it up and chill.
To serve, slice and sprinkle each slice with rose petals.
Here's the recipe!
Rose, Raspberry and Almond Roulade
Ingredients:
For the roll:
5 eggs, separated
175g caster sugar
50g ground almonds
1/4 teaspoon almond essence
25g flaked almonds
For the filling:
275ml double cream
3 tablespoons rose-water
3 tablespoons rose syrup
25g icing sugar
225g raspberries
castor sugar / rose petals to decorate
Line a 23x32cm Swiss roll tin with greaseproof paper, cut 2cm larger than the tin. Snip the corners to fit, and oil the paper lightly. Whisk the egg yolks and sugar, then fold in the ground almonds and the essence. Whisk the egg whites until peaking, and then fold them into the yolk mixture. Pour in to the tin, and then scatter the almond flakes flakes over its surface. Cook on gas mark 6 / 200 degrees C for 15mins, and then leave to cool.
Prepare the filling - whip the cream until lightly peaking, and then whisk in the rose-water, syrup and icing sugar. Invert the cooled sponge on to a sheet of sugar-dusted greaseproof paper, and pull off the lining paper. Trim the edges if necessary. Spread it with first the cream mixture, then the raspberries, then roll it up and chill.
To serve, slice and sprinkle each slice with rose petals.