Raspberry Roll Cake with Raspberry Ice Cream

Preheat the oven to 180°C (medium)

Grease two 20cm x 30cm baking sheets and line them with parchment paper, greased and dusted with wheat flour. Reserve

Prepare the cake: In a stand mixer bowl, beat the egg yolks at high speed until thickened

Gradually add 1 cup of all-purpose flour, beating well. Reserve

In another stand mixer bowl, beat the egg whites at high speed until frothy

Add baking powder and beat until stiff peaks form

Gradually add the remaining flour, beating always, until well mixed

Multiply the mixture with beaten egg yolks, mixing gently with a spatula

Pulse in wheat flour over the mixture, mixing carefully

Distribute the cake batter between the prepared baking sheets

Bake in a preheated oven at 180°C for about 8 minutes, or until a toothpick comes out clean

Remove from the oven

Powder confectioners' sugar over two clean towels

Unmold each cake onto one of the towels

Remove parchment paper

With the help of the towel, roll each cake, still warm, into a smaller size without pressing

Let cool to maintain shape

In a bowl, mix raspberry ice cream with a hand whisk

Cautiously, unravel the cakes onto a clean cloth and cover them with raspberry ice cream using a large brush

Cut each cake into four strips lengthwise

On a decorative plate, roll one of the strips like a roulade and place it in the center of the plate, without pressing

Roll the second strip of dough around the first

Repeat the procedure until all the strips are used

For the topping: In a stand mixer bowl, beat heavy whipping cream at high speed until thickened

Add confectioners' sugar, beating until stiff peaks form

Spread over the cake, covering it completely

Arrange toasted almonds around the entire perimeter, decorate with strawberry slices and refrigerate for about 3 hours before serving

Cals per slice: 415