Buttercream Roulade Pastry with Almonds
- For the roulade pastry
- 5 eggs
- 125 grams sugar
- 100 grams Pastry flour
- 25 grams cornstarch
- 1 tsp lemon juice
- 1 generous pinch Baking powder
- sugar (for the towel)
For the roulade pastry: Separate the eggs. Beat the egg whites until stiff, gradually adding the sugar. Continue beating to very stiff peaks. Stir together the lemon juice. flour and baking powder. Alternately add some of the eggs yolks and some of the egg whites into the flour mixture, folding gently not stirring. Spread the dough out onto a baking sheet lined with parchment paper. Bake in preheated oven at 200°C (approximately 400°F) convection for about 8-10 minutes. Remove from the pan onto a towel sprinkled with sugar. Roll the biscuit to form a roulade and let cool while covered with the towel.
For the buttercream: Ensure all ingredients are at room temperature. Beat the butter with the sugar until creamy. Gradually add the cherry brandy and cherry juice, then stir in egg yolks.
Unroll the roulade and spread with about 1/2 of the buttercream. Roll up and unroll again, then spread with the rest of the buttercream. Refrigerate for 2 hours.
Toast the almonds in a dry frying pan and let cool. Sprinkle the almonds over the roulade before serving.