A not-so-difficult summer dessert that can easily be even easier that what’s pictured; simply cut the cake in half and stack the layers instead of rolling.
for the cake:
- 1 1/2 cups almond flour
- 1/2 cup tapioca starch or arrowroot starch
- 1 teaspoon baking powder
- 1/4 teaspoon finely ground sea salt
- 1/2 cup sugar
- 4 large eggs
- 1 teaspoon vanilla
- 1/2 cup extra virgin olive oil, plus more for greasing the pan
for the filling
- 1 cup heavy cream or full fat coconut milk*
- 2 tablespoons powdered sugar, plus more for dusting
- 1/2 teaspoon vanilla extract
- 3 cups fresh berries (I used raspberries, blueberries and blackberries, but use whatever looks good! If using strawberries, chop or slice them to about the same size as the other berries)
for the cake
- Preheat the oven to 350. Grease a jelly roll pan (15×10) with olive oil, line it with parchment paper, and lightly grease the parchment.
- In a medium bowl, whisk together the almond flour, tapioca starch, baking powder, and sea salt.
- In the bowl of a stand mixer, or a large bowl with hand beaters, beat the eggs and sugar until lighter in color, fluffy and thick, about 3-5 minutes. Add the vanilla and with the beaters running, drizzle in the olive oil. Fold the dry mixture until just combined.
- Pour into the prepared pan and bake for 10 minutes, or until it just bounces back to the touch in the center.
- Five minute after removing from the oven, turn the cake onto a tea towel that’s been liberally dusted with powdered sugar. Starting at one of the shorter ends, roll the cake up with the towel. (so you have a shorter, fatter roll instead of a longer, skinnier roll). Allow it to cool wrapped up like this.
- Once the cake is cool, whip the cream until stiff peaks form. You want it just past the point of where you’d want whipped cream to be, but don’t let it turn into butter! Right before it’s where you want it, beat in the powdered sugar and vanilla.
- Carefully unroll the cake, leaving it on the towel. Spread the whipped cream over the entire surface, leaving about an inch at the end (opposite end of where you started the roll from) Cover the whipped cream with the berries, lightly pressing them in.
- Using the towel to help, gently roll the cake back up, making sure the seam is at the bottom. If desired, dust with powdered sugar.
*if using coconut milk: refrigerate the can overnight and then open the side that was on the bottom, without shaking first. Pour off the liquid (you can save it for smoothies or soups or anything else) and use just the thicker fat that’s in the bottom of the can.
Keywords: roulade, berries and cream roulade