We start preparing the ALMOND CREAM. For this, put the blender almonds with 50 grams of flour to form a flour.
In the blender place 150 grams of butter (it is preferred that it is at room temperature) and hold it at low speed. When it has an ointment texture, it adds 75 grams of sugar and raises the blender at medium speed. Once the sugar is fully integrated, add 1 tablespoon of vanilla essence, milk and an extra 75 grams of sugar and continue beating.
When the mixture is homogeneous, add the almond flour little by little (it should be done in 5 or 6 so many). Make sure you do not add more flour until the previous one has integrated perfectly. Reservation.
To prepare the DECORATIVE PASTE: pour an egg white, 40 grams of flour, 30 grams of sugar and 30 grams of butter into the blender . Beat it at high speed and add the dye little by little until you get the desired color. Pour the mixture into a duya with a very thin nozzle and reserve it.
On a flat surface, place the decorated paper that has the pattern of your choice (you can search in google and print it) and on top of this place the waxed paper. The size of both papers should be the same as the size of the tray on which you are going to bake the cake.
With the help of the duya, trace the figures of your decorative paper on the waxed paper. Once finished, place it carefully on the tray and refrigerate it until the moment of use.
To make COFFEE HONEY. Start preparing the 5 tablespoons of coffee in a cup of water in the coffee maker. Pour this preparation into a pot with 225 grams of sugar and 2 cups of water. Bring it to a boil and remove when the mixture has reduced by half. Remember to move constantly to stir the ingredients and prevent them from burning. Reservation
Pre-heat the oven to 180 ° C
To make the BIZCOCHO: place in the blender 125 grams of sugar, 5 egg yolks, a whole egg and a spoonful of vanilla essence. Beat at high speed until the mixture turns a whitish color. Add 75 grams of melted butter in the form of constant thread. Pass the speed of batter to medium and add little by little 150 grams of sifted flour until completely mixed. Reserve in a large bowl.
Pour the 5 egg whites in the blender and beat until stiff (make sure you have thoroughly washed the bowl of the blender and the blades, since if you have residues of other ingredients will not rise)
When the whites are perfectly assembled, pour them into the bowl with the mixture from step 9 and stir in an enveloping form (the more air you keep in the mixture, the more spongy the bread will be)
Remove the tray from the refrigerator and carefully pour the previous mixture. Spoon evenly with a spatula and take it to the oven for 10 minutes. This step must be carried out as quickly as possible to prevent air from leaving the mixture.
In the meantime, prepare a wet cloth of the size of the tray, the COFFEE HONEY and the ALMOND CREAM on the table where you will work.
Remove the cake from the oven when you pass the stick test (you must not open the oven before 7 minutes because the bread will be lowered) and place it on the wet cloth with the decoration facing down.
With the help of a brush, imbibe the cake with all the COFFEE HONEY and perfectly spread the ALMOND CREAM. Using the wet cloth, start rolling the cake from one of the longer sides. Make sure the opening is below to prevent it from opening.
Once cold, place it on a platter to serve. You can start in individual portions and decorate the plate with strawberries.
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