KAISA'S PASSOVER BERRY
ICE CREAM ROLL
1/2 cup sugar
3 oz. almonds
2 tbs. potato starch
Ice cream (vanilla Breyer's
fresh berries (without extra
whole raspberries, sliced
strawberries, and whole blueberries make an excellent combination
Separate eggs. Beat
whites until stiff and set aside.
Beat yolks until light and
fluffy, then add sugar and mix well.
Grind almonds, removing the
skins if you prefer, but it's not necessary.
Mix the dry ingredients together
and then carefully add to the egg yolk-sugar mixture.
Gently fold in the beaten
egg whites, mixing until homogeneous.
Pour the batter into a jelly
roll pan or a broiler pan covered with baking paper.
Bake at 400 degrees in the
middle of the oven for 15 minutes.
Sprinkle sugar on another
piece of parchment paper and flip the hot cake on this.
Remove the first paper.
Take a clean towel and fold
just to cover the cake.
Roll the cake along the short
side leaving the towel inside, and let the cake cool. (If the cake hardens
you will not break it so easily.)
Unroll the cool cake and
remove the towel.
Cover the cake thinly (about
1/2“) with ice cream and berries.
Roll it back tight leaving
the seam at the bottom.
Serve right away.
This makes an excellent dessert
for a dairy (vegetarian) seder.