Wednesday, May 29, 2013

Recipe for Raspberry and Hazelnut Roll.

Ì Raspberry and Hazelnut Roll...
2 Cups Hazelnuts 13/4 cup Whipping cream
 5 eggs (separate egg whites & yolk) 2 1/4 cup Raspberries
1/2 cup superfine sugar Mint leaves for Garnish (if desired)
  • Preheat oven to 350F (180C)
  • Line a Jelly roll pan with double layer of aluminum foil and oil thoroughly
  • In a food processor , process the hazelnuts until finely ground
  • In a large bowl, whisk the egg yolks and superfine sugar until thick and creamy.
  • Add ground hazelnuts to egg yolks and sugar mixture.

  • In a separate bowl whisk the egg whites until firm, but not dry. Mix it with the nut mixture.
  • Pour the nut mixture onto the prepared pan and spread evenly. Bake for 15 to 20 minutes, until risen & firm to the touch.
  • Cover with a damp towel, and leave it overnight.

  • Next day , transfer the cake out onto a sheet of aluminum foil thickly dusted with superfine sugar
  • Peel off the foil
  • In a bowl whip 1.1/4 cup of cream until stiff.
  • In a separate bowl lightly crush 1/2 cup of Raspberries, then mix them into whipped cream
  • Spread the Raspberry cream over the cake.
  • For decoration dot the raspberries over raspberry cream.
  • Then roll up the cake with the help of the foil. Thereafter transfer it to a plate.
  • Whip the remaining cream until thick
  • Slice roll and serve with Whipped cream.
  • Garnish individual servings with additional raspberries and mint leaves if desired.
  • Serves : 6

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