cake roll with Peach raspberry

ingredients:
4 eggs
120 g flour
Sugar 120 g
50 g chopped almonds
Filling:
5 peaches or nectarines
100 g sugar
150 g raspberries
method:

1. Pit the nectarines and cut into small cubes. Cook 15 minutes over high heat with the sugar for a sauce.
2. Separate the whites from the yolks of three eggs. Mix the whole egg with three yolks, flour and half the sugar.
3. Beat the egg whites until stiff 3 meringuer do with the other half of sugar (whisk the egg whites and then add the sugar and continue whisking for a French meringue). Gently stir this mixture to the previous preparation, lifting the mass with a spatula.
4. Put the device on a Genoese cooking paper on a baking sheet. Spread it gently so as to have a homogeneous plate. Sprinkle with chopped almonds. Bake 12 minutes in preheated oven at 180 ° C
5. Turn the cake onto a clean cloth. Roll it on itself, let cool 5 minutes.
6. Carefully unroll the cake, spread the sauce, raspberries and roll the cookie again. Allow to cool, then cut the coves for presentation.
http://www.odelices.com/recette/gateau-roule-peche-framboise-r2724/