New Years Almond Log Cake Recipe

How to make it

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• 1. Grease a 15x10x1-inch baking pan.
• Line with waxed paper.
• Grease and flour waxed 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).
• 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 degree F oven for 12 to 15 minutes or until cake springs back.
• Do not allow to brown.
• Immediately loosen cake from pan.
• Invert cake onto a towel sprinkled with powdered sugar.
• Remove waxed paper.
• Roll up warm cake and towel together, jelly-roll style, starting from a short side.
• Cool completely on a wire rack.
• Filling:
• beat the 1-3/4 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 1/4 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 almost paste mixture to lighten.
• Fold remaining whipped cream into almond paste mixture.
• 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.
• You May Refrigerate prepared cake, covered, for up to 8 hours.