DESSERTS: This recipe is an example of a dessert that can take the form of a "cake" for tea-time, or "pudding" as an after dinner treat.

HAZELNUT CREAM ROLL:

 

 

 

5 oz hazelnuts                                                             

6 eggs, separated

½ cup sugar                                                                

½ tsp. vanilla extract

¼ tsp. almond extract                                                  

1 tsp. baking powder

¼ tsp. salt                                                                    

1 ½ cups whipping cream

3-4 tbsp. icing sugar                                                    

1 tbsp kirsch

icing sugar to dust

 

 

 

 

Blend hazelnut in a blender until very fine. It should measure 1 ½ cups. Transfer to a large bowl and add in baking powder and salt, mixing well with a fork.

 

Preheat oven to 350 degrees F. Grease a 15x10x1-inch jelly-roll pan, lined with wax paper, then grease the wax paper. 

 

Beat egg yolks with sugar until light and thick. Add vanilla and almond extracts. Fold nuts into egg yolk mixture.

 

Beat egg whites until stiff and gently fold it into yolk and nut mixture. Pour and spread batter out into prepared pan. Bake for 20 minutes or until tested done.  

 

Invert cake onto a large tea towel dusted with icing sugar. Roll cake up from the long side.  Cool on rack. Unroll cake when it is cold, peel wax paper off carefully, and drizzle kirsch over cake.

 

Whip cream until soft peaks form, add icing sugar and whip until stiff. Spread cream on top and roll cake up again.  Transfer to serving plate and refrigerate cake for 3-4 hours.

 

Dust with icing sugar and cut cake into slices to serve as cake, or serve it with vanilla sauce as a pudding.  

 

Cake may be made ahead and freeze. Allow 1 hour for thawing before serving.