Australian Chocolate Cake with Dried Fruits (Australian Chocolate Cake)

Beat the egg whites until stiff and add a pinch of salt

Add the butter gradually and continue beating until firm

Add the ground almonds

Cut cake rolls to 20 cm diameter (about 10 rolls), spread the mixture evenly on each roll (the mixture should be about 1/2 cm thick)

Garnish one of the rolls with cherries, chopped almonds, and crystallized citrus peel

Bake in a very low oven for 35 minutes or more

Let the rolls cool and remove the paper. Reserve

Prepare the whipped cream: melt the chocolate in a double boiler

Beat the egg yolks until well-whipped and add them to the chocolate, stirring constantly

Combine the marshmallow creme with water and almond extract

Add the chocolate to the mixture

Chill in the refrigerator for 20 minutes or until the mixture falls from a spoon in large drops

Then, add the whipped cream

Take one of the rolls, place it on a plate

Spread whipped cream and cover with another roll

Repeat this process until the decorated roll is the last

Use the remaining whipped cream to decorate the sides of the cake

Make this cake in advance, as it should be refrigerated for about 10-12 hours

Before serving the cake, you can drizzle a little maraschino or any liquor of your preference.