June 10, 2011

Walnuts Cream Roll


If you like walnuts or the taste of a walnut cake, you would enjoy this cake.

It's light enough so you might not be able to stop just at one slice...well, unless you have a very strong will power. I don't really have that...not when it comes to desserts like this one...
I'll let you be the judge.

Happy baking!

 Walnuts Cream Cake Roll
  


Here is the recipe for this cake.

Ingredients:
8 large eggs, separated
2/3 cup sugar
1 cup flour
1 tsp baking powder
1 tbsp lemon juice
Pinch of salt


In a large bowl cream together egg yolks with sugar until yellow in color and creamy. Add salt. Mix in baking powder and lemon juice. Set aside.

In a separate bowl, beat egg whites until soft peaks form .  

Add flour  to the egg yolk mixture , then fold in egg white mixing gently with a spatula.

Pour into a large, 13 inch by 19 inch greased and floured cookie sheet. Bake at 350 F preheated oven for 15 minute, until toothpick comes out clean.

Let it cool for a few minutes on a clean towel then roll it up slightly into a jelly roll, just to give it  a shape. Cool completely.

Filling:
1 1/2 cup whipping cream
2/3 cup icing sugar + 1tbsp.
1 cup butter, unsalted
1 cup finely ground walnuts
1/2 cup sour cream
1 tbsp. vanilla extract
Candied orange peel, to ornate  roll

Beat whipping cream with 1 tbsp icing sugar. Set aside in the refrigerator.

Beat together butter and 2/3 cup of icing sugar until light and creamy. Stir in  walnuts, sour cream and vanilla.  Fold in half the whipped cream. Unroll the cake and spread  two thirds of the filling on the cake and roll it up back into a roll.

Spread the remaining filling, over the top and sides of the cake and smooth with a knife.  
Place remaining whipping cream into a cake piping bag and ornate  top of roll. 

Sprinkle with candied orange peels.  Cut into slices and enjoy!

TIP: Never open oven door before the set time. The draft will cause cake to drop.

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