Almond Sponge Cake Filled With Almond Cream

A elegant and light ending to a meal.

Preheat oven to 350f.

Place the sliced almonds on a baking sheet and toast in the oven for about 5-7 minutes or until lightly browned and fragrant.

Remove from oven and let cool.

Once completely cooled , place the nuts in a small food processor , along with 1 tablespoon of the cake flour , and process until finely ground.

Increase the oven temperature to 450f.

Grease a 17 inch x 12 inch jelly roll pan , line with parchment , and then grease and flour the parchment paper.

Set aside.

While eggs are still cold separate two of the eggs , placing the yolks in one large mixing bowl and the whites in another bowl.

To the two yolks , add the additional yolk , and the two remaining eggs.

Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using.

Meanwhile , in a small bowl whisk together the remaining 2 tablespoons of cake flour and the ground almonds.

Set aside.

Add 1 / 2 cup sugar to the yolk mixture and beat on high speed for five minutes.

cake flour, almonds, eggs, egg yolk, sugar, pure vanilla extract, cream of tartar, heavy whipping cream, granulated sugar, ground almonds