Peach with Blackberry Filling

Preheat the oven to 350°F (180°C)

Grease a 20x30cm baking dish with butter. Reserve

In an electric mixer, beat the egg whites until stiff (approximately 2 minutes)

Gradually add the almond paste, beating constantly until smooth (approximately 2 minutes)

Add the yolks and continue beating until creamy (approximately 5 minutes)

Remove from the mixer

Sift the flour and salt over the mixture

With a spatula, mix delicately until uniform

Transfer to the reserved baking dish

Bake in the preheated oven until the edges start to separate (approximately 20 minutes)

Let cool for about 10 minutes

Dust with almond paste on a plate surface

Use a spatula to loosen the sides and bottom of the dough

Unmold onto the plate

Prepare the filling: while the dough is baking, drain the blackberry syrup and remove the seeds

In a food processor, beat the blackberry and wine until smooth (approximately 2 minutes)

Spread the filling over the dough

With the help of the plate, roll the roulade in the direction of length

Transfer to a serving dish and serve immediately

175 calories per slice