Almond sponge cake - Filling

Almond sponge cake - Filling

ingredients:
1 ¼ cups (tea) of wheat flour
1 cup (tea) of sugar
50 grs. toasted almonds without the skin crushed
8 eggs
Sponge cake takes no yeast.
How to Prepare:
Place the eggs in a water bath until the temperature of
37 ° C. You can not pass this temperature cooking the egg.
Hitting the mixer, the mix grows too.
Then add the sugar, mix well with a spatula.
Gradually add flour and slowly with crushed almonds. Mix well until a homogeneous mass.
Place in a baking pan greased with butter and sprinkled with flour. Oven 180 ° C until staining.
If you want to make roulade, place in two ways and one centimeter mass.

Option II:
After stretching the dough baked with the rolling pin until it is very thin.
To remove the skin, almonds, throw in boiling water, leaving 1 'minutes, rub the nuts between your fingers.

filling:
Cream Icing
1 liter of cow's milk
1 can sweetened condensed milk
1 can cream without serum
6-8 egg yolks beaten
4 tablespoons (tablespoons) of cornstarch or flour
1 spoon (soup) vanilla
300 grs. mascarpone cheese (optional)
How to Prepare:
In a large saucepan, combine milk cow, condensed milk, egg yolks beats the corn starch or flour.
Lead to fire up cooking.
Before taking the fire stir in the vanilla.
Once ready add cream cream without serum.
Finally marcarpone the cheese, mix well.