Servings: 10 to 12
A topping of billowy whipped cream, toasted nuts, and raspberries not only looks pretty but also adds textural notes to this almost-flourless cake, making each bite exciting.
I did make this I have to say I loved the taste. The only reason I am rating this lower is for instructions. The cake should not cool for only a half hour rolled, unrolling the caking and trying to roll again caused it to really break. The cake needs at least a 1 hour cooling rolled before unrolling. Other than that, I did like the taste and texture.
It was OK, I wouldn't have made this for Mother's Day had I tried this before. Kind of bland and disappointing. Should have put more almond extract into the batter since even toasting the almonds didn't really bring enough flavor to the cake. I think a raspberry mouse filling would have been much better with a raspberry sauce for serving. I will not make this again.
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