Almond Crackle Log

~~~Almond Crackle Log~~~

~with fresh blueberries and rum infused raisins in rich chocolate cream~

Ingredients (meringue):

• 70g almond meal
• 4 egg whites
• 150g caster sugar
• 2 tablespoons of cocoa powder
• 1 teaspoon cornstarch
• 1 teaspoon vanilla essence

Ingredients (filling):

• Chocolate butter cream
• Blueberries
• Raisins

Steps:

1. Preheat oven at 150 degree Celsius.
2. Line baking tray with baking paper.
3. Whisk egg whites until soft peaks and gradually add sugar, one tablespoon at a time.
4. Whisk until stiff and glossy.
5. Fold in almond meal, cocoa powder, cornstarch and vanilla essence.
6. Bake for 40 minutes until meringue is set and lightly golden.
7. Lay a large sheet of baking paper on a work surface and invert the cooked meringue on top.
8. Peel off the baking paper and set aside to cool.
9. Prepare filling of choice and spread filling evenly over the meringue.
10. Gently roll up the meringue. Cut into slices and serve.

Recipe is adapted from Hazelnut Crackle Log from the book "Food for Friends - Desserts. Easy Recipes. Techniques. Ingredients.", by Murdoch Books.

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