Eclipse Hazelnut Cake Roll Recipe | EclipsƎ - Food -

Hazelnut Cake Roll Recipe

hazelnut roll
Whether you’re a baking enthusiast or just want to whip up the occasional treat, you will be able to easily make it perfect, with recipe Cake, the essential recipe the hazelnut roll cake you’ll use forever.

the hazelnut roll cake:

RECIPE Number of people: 10

Preparation 15 min Cooking 10 min


hazelnut roll cookie:

4 eggs

120 g sugar

80 g flour

40 g hazelnut powder

For the chocolate ganache:

250 g dark chocolate

250g liquid cream

50 g butter

1 We start with the ganache because it will have to be given time to cool and harden. Melt the chocolate in the microwave or a double boiler. At the same time, heat the liquid cream. Pour the liquid cream over the chocolate, in 3 batches, mixing well after each addition.

2 Add the butter in pieces and mix to melt it.

3 Leave to cool and reserve in the refrigerator, mixing occasionally. The ganache is ready when it has the consistency of a spread.

4 We move on to the rolled cookie. Preheat the oven to 180 ° C.

5 Separate the whites from the yolks. Beat the yolks with the sugar until the mixture whitens. Whip the egg whites until stiff and add them to the preparation.

hazelnut roll

6 Then add the sifted flour and hazelnut powder (this is important). Incorporate them delicately, again with the whisk.

7 Pour the dough onto a rectangular baking sheet covered with baking paper. Smooth with a spatula and bake for 10 minutes. I advise you to watch the cooking closely because it can be variable according to the ovens over such a short time. The cookie is baked when it is colored and the top no longer sticks to the finger.

8 As soon as it comes out of the oven, turn the plate over on a damp cloth (I passed mine entirely underwater and then I wrung it well). This is important because it will allow you to roll your tarpaulin without breaking the cookie. Immediately roll the cake in the cloth and let cool for ten minutes.

9 When the ganache has cooled down, unroll the cookie and cover it with ganache. Roll the cookie again and cut off one end of about 2 cm. Place it on top of the tarp. Then cover everything with chocolate ganache using a spatula.

10 Using a fork, form streaks to make your dessert look as much like a real tarpaulin.

11 Leave in the refrigerator at least an hour before serving. You can prepare the recipe the day before and decorate your tarp with icing sugar, small gifts, and small stars.

Bon appetite!
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