Hazelnut Roulade with Nougat Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 egg whites
- 4 tablespoon water
- 200 g suar
- 4 egg yolks
- 60 g flour
- 60 g hazelnuts, rated, roasted
- 60 g cornstarch (Maizena)
- 2 teaspoons, leveled baking powder
For the cream:
- 150 g butter, soft
- 200 g nouat mass or Nutella
- liter ⅛ cream, (or 1/8 l Rama Cremefine for the calorie-conscious)
- 1 tablespoon rum, or a few drops rum flavoring
- possibly sugar
- possibly cake icing
Print Recipe
Pin Recipe Instructions
- Beat egg whites and cold water until stiff. Sprinkle in the sugar and briefly beat it.
- Fold in the egg yolks. Mix the flour, cornstarch, baking powder and nuts, pour over the egg mixture and fold in loosely.
- Line the baking sheet with parchment paper and spread the dough on it and bake in the preheated oven at 185 ° for about 15 minutes.
- Turn the biscuit straight onto a cloth and peel off the paper (if it is very sticky you can moisten it quickly - then it is easier to peel off) Roll up the sheet of dough together with the cloth and let it cool.
- For the cream:
- butter, nougat and rum (no sugar gets into them) are stirred very well until frothy.
- Then the whipped cream is lightly stirred into the cream, which is then placed in a cool place.
- When the rolling pin has cooled down, carefully roll it out of the cloth again and coat it with the cream; now it is gently rolled up into a roll again.
- Depending on your taste, you can either sprinkle the roulade with sugar or add a chocolate glaze and decorate it as you like!
- One tip:
- You can also bake this dough as a cake, but then you should reduce the temperature to around 170 ° and bake for 30-40 minutes (on the lowest rail).
- I never bake roulades with hot air because they get too brittle and then tend to break!
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