Honey Swiss Roll with Caramelized Almonds (โรลน้ำผึ้งหน้าคาราเมลอัลมอนด์)

1.Line 10 x 15 -inches baking pan with baking paper and preheat conventional oven to 170°C.

2.Beat eggs, vanilla extract, and sugar with stand mixer whisk attachment for twelve minutes.

3.Mix ½ cup of egg mixture with honey until thoroughly combine and fold back into the remaining egg mixture.

4.Sift cake flour, corn starch, and salt in. Fold to combine and transfer to a baking pan. Bake for eight minutes.

5.Remove cake from the oven. Slide knife along the side of baking pan to remove the cake. Place baking paper on top of cake and flip over. Rest cake for a few minutes then remove the baking paper from the cake, remove all the scraps and grease then place paper back on the cake. Flip the cake backs up and replace the baking paper.

6.Mix gelatin and water then set aside to bloom.

7.Beat egg yolk with sugar, honey, and vanilla until combined. Add corn starch and stir until combined. Add milk then heat the mixture while stirring until thickened and cooked through.

8.Remove from the heat, add gelatin and mix well. Add butter and mix until thoroughly incorporated.

9.Transfer custard to mixing bowl and chill over ice bath. Beat cream into stiff peak and fold with the custard.

10.Add 250 g of mousse into a piping bag and store in the fridge. Spread the remaining mousse on the cake, leaving about an inch from the edge. Roll the cake tightly and cover with baking paper. Rest for an hour to set.

11.If the almond you are using have skin, soak almond in boiling water for a minute and rinse through to remove the skin.

12. Mix sugar and water in a saucepan. Heat sugar to 116°C. Add almond in and stir until sugar crystalized and coat almond. Simmer over low heat until sugar turns to caramel. Remove from the heat and pour over silicone mat or baking paper to cool.

13.Take cake out from the fridge and remove cover paper. Decorate cake with the remaining mousse.

14.Chop caramelized almond roughly and decorate over cake.