We are now in our second week of summer break and I kind of sort of have a routine going. It still doesn’t allow much time for recipe testing or blogging, but I had to squeeze this recipe in.
Last week I made this hazelnut roll cake for a cookbook challenge on Instagram. It was so delicious I thought I’d share it.
The original recipe is for a walnut roll so already you can tell I made a couple changes!! I personally can’t stand walnuts so switched those out for hazelnuts. Obviously you can use whatever nut you like.
The filling calls for Cognac but I swapped that out for Frangelico since I used hazelnuts. Even better would have been Chambord or Framboise since raspberries go so well with hazelnuts, but alas I didn’t have any. I did make up for that by garnishing with fresh raspberries though!
I also added a little cocoa powder to the confectioner’s sugar sprinkled on top. And chocolate shavings, cuz chocolate, hazelnut and raspberry, duh!
Clearly it’s a versatile recipe. I plan on experimenting some more with it. As an added bonus, it’s gluten free should that be a concern to you. Enjoy!
Source: Adapted from Unforgettable: The Bold Flavors of Paula Wolfert’s Renegade Life by Emily Kaiser Thelin
5 large eggs, separated and at room temp
1/2 c. sugar
Pinch of salt
1 1/4 c. finely chopped hazelnuts
1/2 tsp. baking powder
1/2 c. whole milk
1 1/2 c. chopped hazelnuts
1 c. heavy cream
1/2 c. unsalted butter, room temp
2/3 c. sugar
2 Tbs. Frangelico
Preheat the oven to 375 degrees. Butter an 11×17 inch jelly roll pan (or a rimmed cookie sheet). Cover the bottom with parchment paper, leaving a couple inches overhang on the ends. Butter the parchment paper.
The make the cake, beat together the egg yolks, sugar and salt using a stand mixer at medium high speed using the whisk attachment (or use a hand mixer) for about 3 minutes, until pale yellow. Fold in the nuts and baking powder until well mixed.
In another bowl whisk the egg whites using a stand mixer (or hand mixer) at medium high speed until stiff peaks form. Use a spatula and fold the egg whites into the yolk mixture until no white streaks show. Pour the batter into the prepared pan and spread evenly. Bake for 15 minutes or until a toothpick comes out clean (it will be a thin cake).
Once you remove the cake from the oven immediately sprinkle the top of the cake with sugar, cover with another piece of parchment paper and invert to remove from the pan. Remove what is now the top layer of parchment paper (the one that was originally under the cake while it baked). Gently roll the cake now. It will roll better and hold its shape best when still warm. Allow to cool completely before filling, about 45 minutes.
While the cake is cooling start preparing the filling by placing the milk in a small saucepan. Heat over medium heat until steaming hot. Put hazelnuts in a bowl and pour hot milk over them, allow to cool at room temp for about 15 minutes.
Beat the whipping cream with a mixer until stiff peaks form. Beat the butter in another bowl until light and fluffy, add sugar in 3 batches, beating after each addition until light and fluffy. Add the milk and hazelnut mixture and Frangelico and mix until just combined. Fold the whipped cream into the creamed butter mixture.
Unroll the cake and spread evenly with the filling, leaving a small border at one of the short ends unfilled. Roll gently from the filled short end. Sprinkle with confectioner’s sugar and cocoa powder, if desired. Optional garnish of raspberries and chocolate curls or shavings. Refrigerate for at least an hour before serving.
NOTE: Make sure the cake is completely cooled before filling. Also make sure the heated milk and nuts are completely cooled before adding to the cream mixture.
Yields: 8-12 servings