HAZELNUT ROLL CAKE RECIPES
HAZELNUT CHOCOLATE CAKE ROLL RECIPE: HOW TO MAKE IT
Don't be intimidated to prepare this dramatic dessert from our Test Kitchen! It's actually quite easy to make. Plus, it can be assembled the day before serving.
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 30 minutes
Prep Time 01 hours 15 minutes
Cook Time 15 minutes
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Let eggs stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Beat in water and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to yolk mixture and mix well. , In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with baking cocoa. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small bowl, beat cream and confectioners' sugar until stiff peaks form. Beat in vanilla. Fold in hazelnuts and chocolate. Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. , Place seam side down on a serving platter. Cover and refrigerate for 1 hour. Just before serving, dust with confectioners' sugar. Refrigerate leftovers.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
APRICOT HAZELNUT CAKE ROLL | BETTER HOMES & GARDENS
This cake roll can be made up to 24 hours before serving.
Provided by Better Homes & Gardens
Categories Recipes and Cooking
Total Time 1 hours 55 minutes
Prep Time 45 minutes
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degree F. Grease and flour a 15x10x1-inch baking pan. Set aside. Stir together the flour, baking powder, salt, and apple pie spice; set aside.
- Drain apricots, reserving 1/3 cup of the syrup. Finely chop the apricots. Reserve 1/2 cup of the chopped apricots for the filling. Combine remaining chopped apricots, reserved apricot syrup, and the 2 tablespoons granulated sugar in a small sauepan. Bring apricot mixture to boiling; reduce heat. Cook and stir over low heat about 4 minutes or until thickened, stirring and mashing with a spoon. Remove from heat; cool to room temperature.
- Beat eggs in a medium mixing bowl with an electric mixer on high speed for 5 minutes. Gradually beat in the 1/2 cup granulated sugar and apricot mixture. Gently fold flour mixture into egg mixture. Spread batter in prepared pan. Sprinkle with nuts.
- Bake in preheated oven for 10 to 12 minutes or until wooden toothpick inserted near center comes out clean. Turn cake out onto a towel sprinkled with powdered sugar. Starting at a short side, roll up cake and towel together; cool.
- Combine cream cheese, butter, and vanilla in a small mixing bowl. Beat mixture with an electric mixer on medium-high speed until fluffy. Beat in powdered sugar. Stir in the reserved 1/2 cup chopped apricots.
- Unroll cake and spread with cream cheese mixture. Reroll without towel; cover and chill for at least 2 hours or up to 24 hours. Transfer cake roll to cake server. If desired, garnish with fresh apricot wedges and rosemary sprig. Makes 10 servings.
Nutrition Facts : Calories 354 calories, CarbohydrateContent 43 g, CholesterolContent 96 mg, FatContent 19 g, ProteinContent 6 g, SaturatedFatContent 8 g, SodiumContent 279 mg
More about "hazelnut roll cake recipes"
HAZELNUT ROLL : RECIPES : COOKING CHANNEL RECIPE | LAURA ...
Cooking Channel serves up this Hazelnut Roll recipe from Laura Calder plus many other recipes at CookingChannelTV.com
From cookingchanneltv.com
Total Time 35 minutes
From cookingchanneltv.com
Total Time 35 minutes
- Heat the oven to 400 degrees F. Line an 8-inch by 12-inch/20 cm by 30 cm sided baking sheet with parchment which you've buttered on both sides. Put the eggs and sugar in a glass or metal bowl, set it over a pot with an inch/2.5 cm of simmering water in the bottom (do not let the bowl touch the water) and beat until tripled in volume and very thick and ribbony, like cake batter. This will take about 10 minutes. Remove from the heat. Sift the flour and nuts over the batter and gently fold together. Pour the batter into the pan so that it is evenly distributed. Bake until slightly golden on top, 10 to 12 minutes. Meanwhile, get set up for unmolding the cake: lay a damp tea towel on a cutting board or on the back of another baking sheet. When the cake comes out, flip it onto the towel, carefully peel off the paper, trim the edges it you want, and roll immediately. Set aside to cool to room temperature, about 5 minutes. Whip the cream into stiff peaks with a hint of vanilla and a pinch of cinnamon. Unroll the cake from the towel and set the towel aside. Sieve over a dusting of cocoa powder and spread the cream over the cake leaving a 1-inch border, and roll the cake up again. Set on a platter seam-side down. Sift over a little icing sugar and cocoa powder. Decorate with a button-row of hazelnuts. Cover and refrigerate until eating, which you'll want to do the same day, preferably within a few hours. Alternatively, save the filling and rolling the cake until an hour or 2 before serving.
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HAZELNUT CAKE RECIPE - FOOD.COM
A VERY LIGHT but delicious hazelnut cake, and very easy to make! No butter, only 1tsp of flour and made with breadcrumbs, a nice touch. It is my husband's favorite cake and we rediscovered the recipe in his mom's old cookbook. A hit at home and at parties - I've passed on the recipe to many!
A variation - fill with chocolate ganache or, for a really quick trick, Nutella, as a VERY THIN LAYER (as the cake is so light) before adding the whipped cream. Sprinkle with cocoa and hazelnuts once done.
From food.com
Total Time 50 minutes
Calories 301 per serving
From food.com
Total Time 50 minutes
Calories 301 per serving
- Whip the chilled cream until it begins to thicken, add the sugar and vanilla adn continue to whip until the cream holds its shape. Fill the cake with the cream and cover as well. Sprinkle leftover chopped nuts over the cake. Serve at once.
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HAZELNUT ROLL : RECIPES : COOKING CHANNEL RECIPE | LAURA ...
Cooking Channel serves up this Hazelnut Roll recipe from Laura Calder plus many other recipes at CookingChannelTV.com
From cookingchanneltv.com
Total Time 35 minutes
From cookingchanneltv.com
Total Time 35 minutes
- Heat the oven to 400 degrees F. Line an 8-inch by 12-inch/20 cm by 30 cm sided baking sheet with parchment which you've buttered on both sides. Put the eggs and sugar in a glass or metal bowl, set it over a pot with an inch/2.5 cm of simmering water in the bottom (do not let the bowl touch the water) and beat until tripled in volume and very thick and ribbony, like cake batter. This will take about 10 minutes. Remove from the heat. Sift the flour and nuts over the batter and gently fold together. Pour the batter into the pan so that it is evenly distributed. Bake until slightly golden on top, 10 to 12 minutes. Meanwhile, get set up for unmolding the cake: lay a damp tea towel on a cutting board or on the back of another baking sheet. When the cake comes out, flip it onto the towel, carefully peel off the paper, trim the edges it you want, and roll immediately. Set aside to cool to room temperature, about 5 minutes. Whip the cream into stiff peaks with a hint of vanilla and a pinch of cinnamon. Unroll the cake from the towel and set the towel aside. Sieve over a dusting of cocoa powder and spread the cream over the cake leaving a 1-inch border, and roll the cake up again. Set on a platter seam-side down. Sift over a little icing sugar and cocoa powder. Decorate with a button-row of hazelnuts. Cover and refrigerate until eating, which you'll want to do the same day, preferably within a few hours. Alternatively, save the filling and rolling the cake until an hour or 2 before serving.
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HAZELNUT CAKE RECIPE - FOOD.COM
A VERY LIGHT but delicious hazelnut cake, and very easy to make! No butter, only 1tsp of flour and made with breadcrumbs, a nice touch. It is my husband's favorite cake and we rediscovered the recipe in his mom's old cookbook. A hit at home and at parties - I've passed on the recipe to many!
A variation - fill with chocolate ganache or, for a really quick trick, Nutella, as a VERY THIN LAYER (as the cake is so light) before adding the whipped cream. Sprinkle with cocoa and hazelnuts once done.
From food.com
Total Time 50 minutes
Calories 301 per serving
From food.com
Total Time 50 minutes
Calories 301 per serving
- Whip the chilled cream until it begins to thicken, add the sugar and vanilla adn continue to whip until the cream holds its shape. Fill the cake with the cream and cover as well. Sprinkle leftover chopped nuts over the cake. Serve at once.
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Bake this delicious hazelnut cake topped with whipping cream – dessert ready in 2 hours.
From pillsbury.com
Reviews 4.5
Total Time 2 hours 0 minutes
Calories 340 per serving
From pillsbury.com
Reviews 4.5
Total Time 2 hours 0 minutes
Calories 340 per serving
- In 2-quart saucepan, heat whipping cream just to boiling; remove from heat. Stir in chocolate chips until melted and smooth. Stir in 1/2 teaspoon vanilla. Spread glaze over top of cake, allowing some to run down side of cake. Sprinkle reserved ground nuts around top edge of cake; arrange reserved whole nuts over ground nuts.
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This chocolate Swiss roll is a simpler and smaller version of Beth Le Manach's Buche de Noel. It takes time but is worth the effort.
From allrecipes.com
Reviews 4.4
Category Desserts, Cakes, Chocolate Cake Recipes
Calories 270.3 calories per serving
From allrecipes.com
Reviews 4.4
Category Desserts, Cakes, Chocolate Cake Recipes
Calories 270.3 calories per serving
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What sets our hazelnut-raspberry jelly roll apart is its toasty, nutty flavor. Ground hazelnuts are baked into the sponge cake, and hazelnut liqueur, such as Frangelico, is whipped into the cream.
From marthastewart.com
Reviews 3.1
Total Time 3 hours
Category Cake Recipes
From marthastewart.com
Reviews 3.1
Total Time 3 hours
Category Cake Recipes
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This Fluffy Hazelnut Sponge Cake is so easy to make, you have no excuse not to get baking. You simply mix all the ingredients together and get creative with your decoration—not only does it have a subtly sweet hazelnut flavor, but it also looks pretty. Definitely something you’d want to make for guests!
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Total Time 50 minutes
From cookist.com
Total Time 50 minutes
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The Bûche de Noël cake is a French Christmas tradition that dates back to the 19th century. Get in the holiday spirit with this show-stopping yule log cake recipe.
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Reviews 4.3
Total Time 3 hours
Category nut-free, Christmas, cocktail party, dinner party, winter, baking, dessert
Cuisine American, French
From delish.com
Reviews 4.3
Total Time 3 hours
Category nut-free, Christmas, cocktail party, dinner party, winter, baking, dessert
Cuisine American, French
- Preheat oven to 350°. Line a jelly roll pan with parchment paper and grease with cooking spray. In a medium bowl mix together flour, cocoa powder, and salt. In a large bowl beat egg yolks until thick. Slowly add ½ cup sugar and beat until pale then beat in flour mixture. In another large bowl beat egg whites until soft peaks form. Add remaining ¼ cup sugar a little at a time and continue to beat until stiff peaks form. Gently fold egg whites into batter in two batches. Pour batter into prepared pan and spread into an even layer. Bake until top springs back when lightly pressed, 12 minutes. Dust a clean kitchen towel with powdered sugar and invert warm cake onto towel. Peel off parchment paper. Starting at the short end, use the towel to tightly roll cake into a log. Let cool completely. Make filling: if using gelatin, place 2 tablespoons cold water in a shallow microwave-safe bowl and sprinkle gelatin in an even layer on top. Let bloom for 5 to 10 minutes, then microwave for 10 seconds until gelatin is runny—do not overheat! In a large bowl, beat together heavy cream, powdered sugar, pure vanilla extract, and a pinch of salt, until medium peaks form. If using gelatin, strain and stream into whipped cream at this point while continuing to beat the cream. Refrigerate until ready to use. When cake is cool, unroll and spread filling evenly over cake. Roll cake back into a log, using the towel to help create a tight roll. Place seam side down on a baking sheet and refrigerate until well chilled, 1 hour. Make frosting: In a large bowl beat butter until smooth. Add powdered sugar and cocoa powder and beat until no lumps remain then beat in vanilla, heavy cream, and salt. When ready to serve, trim ends and frost cake with chocolate buttercream. Dust lightly with powdered sugar and top with chocolate curls. Place cranberries and rosemary on log to create mistletoe.
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HAZELNUT CAKE ROLL AND OUR ENGAGEMENT STORY - OLGA'S ...
Dec 16, 2013 · Cake Roll: 5 eggs, room temperature. 3/4 cup sugar. 1 teaspoon vanilla. 3/4 cup all purpose flour. 1 teaspoon baking powder. 1/4 teaspoon salt. 1/4 cup toasted and chopped hazelnuts. Hazelnut Praline: 1/2 cup sugar. 1/4 cup water. 1 teaspoon lemon juice. 1 cup toasted and peeled hazelnuts. Hazelnut – Mascarpone Filling: 8 oz mascarpone cheese, softened
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From olgasflavorfactory.com
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Nov 23, 2020 · For the biscuit Joconde: 2 cups + 4 teaspoons ( 200 g ) almond flour 1 cup + 9 ½ teaspoons ( 150 g) icing (powdered) sugar ? cup + 1 ½ tablespoons ( 100 g) granulated (caster) sugar ½ cup + 2 tablespoons ( 80 g) all-purpose flour 2.1 oz. ( 60 g) butter, melted 4 whole large eggs 5 room-temperature ...
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From bakinglikeachef.com
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HAZELNUT CAKE ROLL AND OUR ENGAGEMENT STORY - OLGA'S ...
Dec 16, 2013 · Cake Roll: 5 eggs, room temperature. 3/4 cup sugar. 1 teaspoon vanilla. 3/4 cup all purpose flour. 1 teaspoon baking powder. 1/4 teaspoon salt. 1/4 cup toasted and chopped hazelnuts. Hazelnut Praline: 1/2 cup sugar. 1/4 cup water. 1 teaspoon lemon juice. 1 cup toasted and peeled hazelnuts. Hazelnut – Mascarpone Filling: 8 oz mascarpone cheese ...
From olgasflavorfactory.com
From olgasflavorfactory.com
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BANANA HAZELNUT CAKE ROLL - MY COOKING SPOT
May 23, 2017 · Beat cream cheese, hazelnut filling, and confectioner's sugar in a medium bowl until lump-free and fluffy. Add 1/4 cup caramel sauce and salt, and mix until well combined. Unroll towel and remove cake. Spread hazelnut filling over cake, then re-roll. Place in refrigerator to chill for 20-30 minutes.
From mycookingspot.com
From mycookingspot.com
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CHOCOLATE HAZELNUT MOCHA ROLL - FLOWERS IN THE SALAD
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From flowersinthesalad.com
From flowersinthesalad.com
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WEEKEND RECIPE: SWISS HAZELNUT CAKE | KCET
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From tasteofhome.com
From tasteofhome.com
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EGYPTIAN HAZELNUT CAKE (WITH BUTTERCREAM AND CARAMEL)
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From whereismyspoon.co
From whereismyspoon.co
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