This recipe hails from the citrus region of Valencia, Spain and
2/3 cups flour
1/4 cups sugar
5 egg yolks
4 egg whites
1 tablespoon vanilla
1/2 cup butter
1 1/2 cups almond purée
2 tablespoons rum or brandy
2 tablespoons cocoa powder
10 ounces 70% dark chocolate (melted)
Pinch of salt
1/2 cup sugar for icing
Oranges or tangerines
1. Beat 4 of the egg yolks with 1/2 cup sugar until the consistency
2. Melt half of the butter and add to the mixture along with the
3. Beat the egg whites until stiff and then add to the mixture with
a pinch of salt.
4. Pour the mixture into a rectangular baking tin lined with
lightly buttered wax paper.
5. Cook in a pre-heated oven (220 degrees) for 10 minutes.
6. Remove from the oven and place on a wax paper carefully removing
the cake from the baking tray and removing the other wax paper
7. Form a roll with the sponge and once it has cooled sufficiently
place in the fridge for an hour.
8. Prepare the filling using 1 egg yolk, the balance of butter, the
almond purée, the rum (or brandy), the cocoa powder and the rest of
the sugar, mixing everything together until it forms a smooth
9. Remove the sponge from the fridge and unfold carefully then
smooth over the paste and form into a roll again before placing in
the fridge for a further hour.
10. Place the chocolate in a double boiler and allow to melt
11. Remove the roll from the refrigerator and pour the chocolate
over the roll.
12: Add sliced oranges or tangerines and holiday decorations.
13. Return to the refrigerator for an additional hour before
Recipe courtesy of Hispanic Kitchen member Veronica
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