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Hazelnut and Strawberry Roulade Recipe
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Ingredients : |
2 oz ground hazelnuts
3 eggs
4 oz caster sugar
2 oz plain flour, sifted
1 tbsp light vegetable oil
caster sugar, for dredging
Filling:
8 oz double cream
8 oz strawberries, chopped
Sauce:
6 oz strawberries
1 tbsp icing sugar
2 tbsp double cream |
Method :
- Grease and line a 8 x 12 inch Swiss
roll tin.
- Toast the ground hazelnuts in a dry
frying pan and stir continuously until they turn a golden brown.
- Whisk the eggs and sugar together
until very thick and mousse-like.
- Carefully fold in the flour and
hazelnuts, adding the oil at the last moment.
- Turn the mixture into the Swiss roll
tin.
- Bake in a preheated oven, 400F gas
mark 6, for 8-10 minutes until the cake springs back when lightly
pressed in the centre.
- Wring out a clean tea towel in hot
water and lay it on a work surface.
- Place a sheet of greaseproof paper on
top and sprinkle it with caster sugar.
- Turn the sponge upside down on to the
greaseproof paper then remove the lining paper.
- Trim off the crisp sides of the cake
and roll up with the greaseproof inside the sponge.
- Place on a wire rack, with the join
underneath, and leave to cool.
- To make the filling, whisk the cream
until it stands in soft peaks and fold in the chopped strawberries.
- Unroll the cooled sponge and remove
the greaseproof paper.
- Spread the filling evenly over the
sponge and roll up again.
- To make the sauce, put the
strawberries and sugar into a food processor or blender and process to a
puree.
- Rub through a nylon sieve to remove
the pips.
- Cover each serving plate with some
strawberry sauce, then put a slice of roulade in the centre.
- Place a few drops of cream on the
sauce and drag a skewer through the sauce to make an attractive design.
Serves 7
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