Hazelnut Pinwheel Roulade With Oranges Recipe

Name: Hazelnut Pinwheel Roulade With Oranges
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 5 eggs separated room temp.; 3/4 cup sugar; 1 teaspoon vanilla; pinch of cream of tartar; 1 1/4 cups ground toasted husked hazelnuts; 2 tablespoons all purpose flour; 3/4 teaspoon baking powder; 3 tablespoons of sifted powdered sugar; Filling:; 2 cups whipping cream; 1/4 cup orange liqueur; 3 tablespoons sifted powdered sugar; 1/2 cup chopped orange peel; 1/2 cup chopped bittersweet or semisweet chocolate; 5 large oranges; 2 tablespoons orange liqueur; 1/2 cup apricot jam, melted and strained

Servings: persons

Cake:
5 eggs separated room temp.
3/4 cup sugar
1 teaspoon vanilla
pinch of cream of tartar
1 1/4 cups ground toasted husked hazelnuts
2 tablespoons all purpose flour
3/4 teaspoon baking powder
3 tablespoons of sifted powdered sugar
Filling:
2 cups whipping cream
1/4 cup orange liqueur
3 tablespoons sifted powdered sugar
1/2 cup chopped orange peel
1/2 cup chopped bittersweet or semisweet chocolate
5 large oranges
2 tablespoons orange liqueur
1/2 cup apricot jam, melted and strained

1
For Cake:
2
Preheat oven to 350 degrees. Butter a 12x4 inch jelly roll pan. Line with parchment paper extending 1 inch beyond ends. Butter and flour paper. Beat yolks with 1/2 cup sugar in largebowl of electric mixer until pale yellow ans slowly dissolving ribbon forms when beaters are lifted about 6 minutes. Stir in vanilla. Beat whites with cream of tartar in another large bowl until soft peaks form. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff but not dry. Combine hazelnuts, flour and baking powder and stir into yolks. Gently fold in 1/3 of whites to lighten mixture, thenfold in remaining whites. Spread batter evenly in prepared pan. Bke until just firm to touch, about 15 minutes. Cool in pan 10 minutes. Run knife around edge of cake. Sprinkkle top with 3 tablespoons powdered sugar. Invert onto kitchen towel. Peel off parchment paper. Cool cake completely.
3
For Filling:
4
Beat cream to soft peaks. Add liqueur and 3 tablespoons powdered sugar and beat until whip Refrigerate until ready to use. Fold candided orange peel and chocolate into remaining cream. Trim dry edges off cake and discard. Spread cake with cream mixture.Cut crosswise into 1 inch wide strips. Roll 1 strip up tightly and place in center of round serving dish, cut edge down. Arrange second strip around roll in center filling side in. Continue forming pinwheel, connecting each new strip with end of previous strip. Refrigerate while preparing oranges. Remove colored part of peel from oranges and reserve for Candied Orange Peel. Remove white pith from oranges. Cut between membranes using small
5
sharp knife, to remove segments. Pat segments dry with paper towels. Arrange in circular pattern atop cake leaving 1 inch border. Stir liqueur into warm jam. Brush over oranges. Spoon reserved cream into pastry bag fitted with star tip. Pipe rosettes of cream onto border and edge. Refrigerate cake until ready to serve.

1101

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Cake:, 5 eggs separated room temp., 3/4 cup sugar, 1 teaspoon vanilla, and more.

Yes, Hazelnut Pinwheel Roulade With Oranges falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hazelnut Pinwheel Roulade With Oranges

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