I used to go foraging for blackberries with my mother and brother when we were little kids. Then, back home, a few jars of jam would be made and some would be kept aside for times when we were asking for a delicious roulade à la confiture to be made. It is a very easy cake to make and we loved helping, covering our little hands and aprons in flour and cake batter. A light and sweet Chantilly cream would be whipped. Spoonfuls of it would be stolen before it had a chance to be spread on the cake. Once the jam and cream had been spread, and the cake rolled carefully (by our mum this time to avoid a beautiful mess of a cake), we had to play the patience game while our roulade was setting in the fridge. <br /> <br />For my recipe below, I added a bit of extra deliciousness by mixing some crumbled toasted almond flakes with the Chantilly cream. You could make this cake using a seasonal fruit jam. If the chances are that you foraged for blackberries when they were in season and made a few jam jars of it, you're in luck (and I am quite envious to be honest)!

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