Toffee Peanut Brittle Roll Cake

For Cake:

Preheat oven to 350 degrees. Grease the inside of ann 11x17 inch jelly roll pan. Line the inside of the pan with a sheet of wax paper. Grease and flour the wax paper. Combine the egg yolks and 3/4 cup sugar in a large bowl and beat until thick ribbons form. Place the sliced almons in a food processor and grind very finely. Beat the ground almonds and baking powder into the batter. Combine egg whites, salt and tartar in a medium bowl and beat to soft peaks. Gradually beat in the remaining 3 tbsp. sugar. Continue beating the egg whites until stiff and glossy. Fold the beaten whites into the batter in 2 additions. Fold in the vanilla and flour. Sprinkle the cocoa over the prepared pan. Spread the batter evenly in the prepared pan and bake about 22 minutes until springy to the touch. Remove the cake from the oven and cover with a damp towel. Refrigerate the cake until cooled completely. Flip the cooled cake onto a piece of wax paper. Peel off the wax paper from the bottom of the cake.

For Filling:

Combine the cream and almond extract in a large bowl and beat to stiff peaks. Transfer 1 cup whipped cream to a small bowl and refrigerate for garnish. Fold 1/4 of the crushed peanut brittle into the remaining whipped cream. Spread the peanut brittle whipped cream evenly over the top of the cake. Roll the cake up, starting at the short side, jelly roll style. Transfer the cake to a serving platter and refrigerate at least 30 minutes. Just before serving, pipe rosettes of the reserved whipped cream lengthwise down the top of the cake. Sprinkle the whipped cream with the peanut brittle pieces.