Wednesday, May 29, 2013
Recipe for Raspberry and Hazelnut Roll.
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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