Hazelnut Pinwheel Roulade With Oranges

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   For Cake:

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   Preheat oven to 350 degrees

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   Butter 12 by 14 inch jelly roll pan. Line with parchment paper extending 1 inch beyond ends. Butter and flour paper. Beat yolks with 1/2 sugar in large bowl of electric mixer until pale yellow and slowly dissolving ribbons forms when beaters are lifted about 6 minutes. Stir in vanilla. beat whites with cream of tartar in another bowl until soft peaks form. Add remaining 1/4 cup sugar 1 tablespoon ast a time beating until stiff but not dry. Combine hazelnuts flour and baking powder and stir in yolks. Gently fold in 1/3 of whites to lighten mixture then fold in remaining whites. Spread batter evenly in prepared pan. Bake until just firm to touch about 15 minutes. Cool inn pan 10 minutes. Run knife around edges of cake. Sprinkle top with 3 tablespoons powdered sugar. Invert onto kitchen towel. Peel off parchment paper. Cool cake completely.

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   For Filling:

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   Beat cream to soft peaks. Add liqueur and 3 tablespoons powdered sugar and beat until firm portions form. Fold candied orange peel and chocolate into remaining cream. Trim dry edges of 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 edges down. Arrange second strip around roll in center filling side in. Continue forming connecting each new strip with end of previous strip. Refrigerate while preparing oranges. Remove colored part of peel from oranges and reserve for Candid orange peel. Remove white pith from oranges. Cut between membranes using small 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.

No nutritional information available.

No additional tips available.