Description
Roule Noisette Caramel avec Glacage Cremeux blends French pastry elegance with nutty caramel complexity. Delicate layers of hazelnut sponge and silky caramel cream promise a refined dessert experience for passionate bakers.
Ingredients
Scale
- 4 eggs
- 100 g (3.5 oz) powdered sugar
- 100 g (3.5 oz) sifted flour
- 1 pinch salt
- 1 tsp vanilla extract
- 150 g (5.3 oz) roasted and roughly chopped hazelnuts
- 200 g (7 oz) salted butter caramel (homemade or store-bought)
- 150 g (5.3 oz) mascarpone cheese
- 100 g (3.5 oz) cream cheese
- 50 g (1.8 oz) powdered sugar
- 1 tsp vanilla extract
- hazelnut fragments
- caramel drizzle
- mint leaves
Instructions
- Prepare Base: Preheat oven to 180°C (350°F) and line baking sheet with parchment paper, smoothing edges carefully for even cake formation.
- Create Aerated Mixture: Whip eggs and sugar intensely for 5-7 minutes until mixture transforms into a voluminous, pale cream with ribbon-like consistency when whisk is lifted.
- Incorporate Dry Ingredients: Delicately sift flour and salt over whipped mixture, using gentle folding techniques to maintain air pockets and preserve the batter’s ethereal texture, then briefly integrate vanilla extract.
- Spread and Bake: Pour batter onto prepared sheet, using offset spatula to distribute evenly and create uniform thickness; bake 10-12 minutes until golden and responsive to light touch, with sponge immediately springing back when pressed.
- Cool and Prepare for Rolling: Remove from oven and immediately invert cake onto clean kitchen towel dusted with powdered sugar, carefully peeling off parchment paper to prevent sticking.
- Shape and Fill: While cake is still warm, roll gently with towel to create memory of shape, then unroll, spread caramel evenly across surface, and re-roll carefully to prevent cracking.
- Finish and Glaze: Allow rolled cake to cool completely, then generously coat with creamy glaze, ensuring smooth, even coverage for an elegant presentation.
Notes
- Preserve Aeration: Fold ingredients gently and use delicate motions to maintain the egg mixture’s volume, preventing batter deflation which could result in a dense, flat cake.
- Temperature Control: Monitor oven closely during baking to avoid over-browning; golden edges indicate perfectly cooked sponge cake with ideal moisture and texture.
- Surface Smoothing: Use an offset spatula with consistent, even pressure when spreading batter to ensure uniform thickness and prevent uneven baking areas.
- Moisture Retention: Cool the sponge cake on a clean kitchen towel immediately after baking to lock in moisture and prevent cracking during rolling, creating a soft, pliable texture for filling and shaping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 9
- Calories: 482
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 34 g
- Saturated Fat: 21 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 145 mg