For all hazelnut lovers, a delicious, delicate and elegant biscuit roll!
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You will need
- For 12 servings:
- - 100 g flour;
- - 8 eggs;
- - 160 g + 60 g sugar + 150 g sugar + icing sugar for decoration;
- - 300 g of milk chocolate;
- - 320 ml + 800 ml cream for whipping;
- - 100 g + 400 g hazelnuts.
Instruction manual
1
To prepare the biscuit, divide 4 eggs into proteins and yolks.
2
Cover the baking sheet with baking paper and set the oven to heat up to 180 degrees.
3
Sift flour into a large bowl.
4
Beat 4 whole eggs and 2 yolks with 160 g of sugar in a thick light mass. Beat the whites separately into soft peaks with 60 g of sugar and gently mix them into the egg-yolk mass.
5
Gently add the sifted flour to the dough. Mix until smooth, transfer to a prepared baking sheet and smooth. Put in the oven for about 7 minutes. Cool by turning into a roll so that then there are no problems with folding.
6
Cooking hazelnut pralines. Preheat the oven to 150 g. Pour nuts on a baking sheet and fry, stirring a couple of times, for about 10 minutes. Cool and peel.
7
In a suitable thick-walled pan, melt a third of the sugar (from 160 g). Once the sugar has melted, add another third, and then another. Wait for caramelization and put nuts in caramel. Stir quickly - the caramel should completely cover the hazelnuts.
8
Put the hazelnuts on a silicone mat or parchment and wait for cooling. Then grind it in a combine into small crumbs.
9
Melt the filling chocolate milk using a water bath or microwave. Add the caramelized hazelnuts chopped by the combine.
10
Bring 320 ml of cream to a boil in a small saucepan. Add cream to the chocolate in parts, stirring vigorously each time so that the mass is homogeneous. Add another 800 ml of cream and mix until smooth. Leave to cool first at room temperature, and then in the refrigerator for about 3-4 hours. After the specified time, slightly beat with a mixer until fluffy at low speeds.
eleven
Cover the finished cake evenly with chocolate cream and sprinkle lightly with half the hazelnuts on top. Spin the roll and coat it with the remaining cream. Garnish with hazelnut halves and sprinkle with powdered sugar, if desired.