Sara

Ingredients:

· 1 Sponge Rolled Cake
· Sara Buttercream

100 g of sugar
25 ml of water
2 egg yolks
125 g of butter (ointment point)

· 200 g of toasted sliced almonds
· 70 g of raspberry jam

Elaboration:

Butter cream
1. Make a syrup at 121ºC with water and sugar.
2. Beat the yolks in the mixer and add the syrup.
3. Continue beating until completely cool.
4. Add the ointment butter and continue working until a cream is formed.

Assembly:

Spread the buttercream over the surface of the sponge rolled cake.
Place in the fridge to chill then cut into 5 strips 16cm long x 5cm thick.
In the middle of the strips, place a strip of raspberry jam.
Roll up a first strip in a spiral.
Continue rolling around the rest of strips.
Once the cake is assembled, decorate dosing more buttercream on the surface of the rolled sponge and around it.
Cover the buttercream spread on the rolled cake with the toasted almonds.