How to make
In a bowl, beat the eggs with the sugar and boiled coffee using a mixer. Add the flour, sifted with baking powder and vanilla, stir to a smooth cake mixture. Set aside 1 cup of the mixture and mix it with the cocoa.
Pour the white mixture onto baking paper in a wide tray. Form lines on top using the cocoa mixture. Slide a wooden skewer through the lines to make nice stripes. Bake to a dry toothpick in a preheated 360°F (180 °C) oven, take it out onto a slightly moistened towel and wrap it into a roll.
Make a sugar syrup from 2 2/3 tbsp (40 ml) water and 3 tbsp sugar, add the whiskey for its aroma. Remove the baking paper and unroll the cake layer. Smear it lightly with the syrup using a brush so it doesn't fall apart. Smear with a cream mixture made from the cold milk, beaten with a mixer with a packet of chocolate cream, powdered sugar and sour cream.
Sprinkle grated almonds on top and wrap into a roll again. Make the caramel glaze as directed on the packet and glaze using a spoon. Sprinkle with the sugar decoration, then leave in the fridge to harden for at least 2 hours.
