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4 British Blacktail Free Range Eggs medium
100g caster sugar, plus extra for sprinkling
100g ground almonds
50g granulated sugar
25g blanched almonds
170ml double cream
2 tbsp milk
Icing sugar, for dusting
Preheat the oven to 180°C, gas mark 4. Butter and line a 32x23cm Swiss roll tin with baking parchment. Whisk the eggs and sugar with an electric mixer for several minutes until pale and very thick. Fold in the ground almonds with a metal spoon, then pour the mixture into the prepared tin and spread gently to level.
Bake for 12-15 minutes until risen, pale golden and firm to the touch. Place a sheet of baking parchment on a clean tea towel and dust with caster sugar. Turn the cake out onto the paper and use the parchment to carefully roll it up with the paper inside the roll. Leave to cool while you make the filling.
Melt the granulated sugar in a shallow heavy-based pan over a medium heat and cook until golden caramel brown, swirling the pan to create an even colour. Add the blanched almonds and pour onto a baking sheet lined with baking parchment. Leave to cool.
To assemble, whip the cream with the milk until you have soft peaks. Hull and roughly mash two-thirds of the strawberries. Break up the praline and whizz half in a blender to a fine powder and fold into the cream with the mashed strawberries. Unroll the cake and remove the parchment paper, then spread the filling over the inside to within 3cm of the edge and roll up. Transfer to a serving plate, dust with icing sugar and top with the remaining sliced strawberries and chunks of praline. Chill until ready to serve.
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