Inspired by the recent success of the matcha cake, I used the same almond sponge to make a (much simpler) matcha swiss roll. It was soaked with yuzu syrup, filled with mascarpone cream and raspberries. Delicious!
And yes, I know, the sponge broke because I added too much grounded almonds. But the taste was so much better, I was willing to sacrifice the looks :-)
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