Roll Cake Recipe with Nut Cream and Almonds

In a saucepan over moderate heat, gently warm the milk, then dissolve the yeast in it and, off the heat, let it rest for 10 minutes.

Place the flour, sugar, and salt in the bowl of a food processor. Add the yeast mixed with the milk while kneading with the flat beater at medium speed for 2 minutes. Incorporate the egg yolks and cubed butter, and knead for an additional 6 minutes: the dough should then pull away from the sides of the bowl.

Flour the work surface and knead the dough by working it with the palm of your hand. The dough should become soft and elastic.

Roll out the dough to obtain a rectangle measuring 40 x 30 cm on each side. Cover the dough with a spread and sprinkle with sliced almonds. Set aside a small handful of almonds for decoration.

Cut 8 strips 5 cm wide from the dough and roll them up. Place the rolled dough in a loaf pan lined with parchment paper. Let rest at room temperature for 2 hours.

Preheat the oven to 165°C. Using a brush, spread the remaining egg yolk over the surface of the dough and sprinkle with pearl sugar and the remaining almonds.

To finish, place in the oven for 25 minutes of cooking (more or less depending on the ovens): the blade of the knife inserted into the bread should come out dry when it is cooked.