Almond Cake Roll

I made this for my Mom's Birthday because it was October and I couldn't get nice fresh strawberries to make a Cleveland style Cassata Cake - plus i didn't want lots of leftover cake.
It was really, really good.

Makes one 15-by-10-inch sheet cakes


* 10 large eggs, room temperature
* 13 1/2 ounces fine almond flour (about 2 1/2 cups plus 3 tablespoons packed)
* 3 1/2 ounces bread flour (about 1/2 cup plus 2 tablespoons packed)
* 1 3/4 cups plus 2 tablespoons plus 1/2 cup sugar, plus more for sprinkling
* 1 teaspoon coarse salt
* 2 tablespoons unsalted butter, melted
* 10 large egg whites, room temperature

to make the roll you have to roll it up while still hot
i rolled it between two slipats
if you don't have those you are supposed to put powdered sugar on kitchen towels to roll it

filling - vanilla pastry cream from Martha Stewart Baking Handbook
Makes about 2 1/2 cups

* 2 cups whole milk
* 1/2 cup sugar
* 1/2 vanilla bean, split lengthwise, seeds scraped
* Pinch of salt
* 4 large eggs
* 1/4 cup cornstarch
* 2 tablespoons unsalted butter, cut into small pieces

Directions

1. In a medium saucepan, combine milk, 1/4 cup sugar, vanilla bean and seeds, and salt. Cook over medium heat until mixture comes to a simmer.
2. In a medium bowl, whisk together egg yolks, cornstarch, and remaining 1/4 cup sugar. Whisking constantly, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, 1/2 cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes. Remove and discard vanilla bean.
3. Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add the butter, and beat on medium speed until the butter melts and the mixture cools, about 5 minutes.
4. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth (you can also whisk by hand).


i made both the day before and cooled in the fridge overnight
then unrolled and filled - almost cracked the cake
trimmed edges off

sugared almonds

1 egg white
3 cups almonds
1/3 c sugar

Beat one large egg white until foamy. Add sugar and almonds, tossing to coat.

Spread almonds on greased baking sheet in a single layer. Bake at 250 degrees for 1 hour. Cool slightly and break apart. Cool completely and store in airtight container.

strawberries- i had two bags of frozen strawberries - i just added some agave and simmered to thicken - you could use sugar