3 large eggs (room temperature)
100g caster sugar
75g plain flour
40ml coffee liqueur
1 tsp vanilla bean paste
1 tblspn instant coffee mixed in 20ml boiling water
40g flaked almonds
Whip the eggs, sugar and vanilla until light. Fold in the sifted flour and coffee. Line a baking tray with baking paper and sprinkle over the almonds. Spread the cake batter evenly onto a oven tray with a lip and bake for 12-15 minutes until the cake springs back to a light touch.
Place a piece of baking paper over the top of the cooked cake and carefully flip the cake over onto a large wire rack. Lay a tea towel down and a fresh piece of baking paper and lightly sprinkle with a little caster sugar. Flip the cake onto the tea towel so that the almond side is on the base. Gently roll up to a roll and allow to cool. Gently unroll and then spread with coffee cream. Serve on a platter with fresh blueberries and blackberries.
20ml coffee syrup
Whip together until firm.