Red mullet and almond crochet roll cake – NRK Mat – Recipes and inspiration

Rolled cake

Set the oven to 200 degrees above/below heat. Beat the eggs and the sugar until you obtain a firm and light dose of egg. Combine flour, potato starch and baking powder. Sift the flour mixture into the egg mixture. Use a spatula and pour in the flour until well combined.

Place a sheet of parchment paper in a large long mold of about 35 x 40 cm. Spread the dough evenly on the paper and bake for about 10 minutes until the surface is golden brown.

When the cake is baked, place a parchment paper on it and turn the mold upside down. Leave the cake under the long mold until it has cooled.


Boil the red mullets and the sugar in a saucepan for about 10 minutes over low heat. Stir occasionally. Then squeeze the blackberries through a sieve to get rid of the pits. Press well with a spoon to extract all the juice from the red mullets. Cool the sauce.

Almond Crunch

Put the almonds and sugar in a pan. Put the griddle over medium heat and use a wooden spoon to stir. Let the sugar melt and turn golden, but not burnt. Then, spread the almonds evenly on parchment paper and let cool. Roughly chop the almonds, but feel free to reserve a few to use to decorate the cake.

Whipped cream

Return the sugar with the red mullets and stir until the berries are partially dissolved.

Whip the whipped cream into a sweet cream with the icing sugar and vanilla sugar. Remove 1/3 of the cream. It should be spread on the outside of the cake. Gently return the red mullet to the rest of the cream. It should only be mixed lightly in order to achieve blackberry ridges in the cream.


Remove the baking paper from the cooled cake. Lay the side that was up during roasting toward the kitchen counter. Use a sharp knife and trim the edges. Spread an even layer of whipped cream over the cake. Sprinkle with a little cloud sauce and almond croquette, but be sure to hide some for garnish.

Roll the cake. Try to roll it tight at first so that the cake is even and round. When the cake is completely rolled up, you can trim the edges for an extra nice result. before gently moving it onto a platter. Sprinkle with a little cream and garnish with red mullet sauce and almond croquette as well as whole almonds and red mullet, if you have any.

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