Sponge cake roll with whipped cream and jam

Whip the well-cooled whipping cream with powdered sugar, previously mixed with the cream fix, until stiff peaks form.
Unroll the roulade on the counter and spread it with currant jam. Place whipped cream on top and spread it over the entire surface.
Gently roll the roulade and decorate with powdered sugar, chocolate icing and almonds.