Roulade with walnut brittle
Desserts (cakes and tartes) Christmas swiss role
Caramelised walnuts โบ
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Ingredients:
Preparation:
For the sponge: separate the egg whites from the yolks. Beat the egg whites until stiff, add the sugar and then add the egg yolks one by one.
Gently fold in the flour and ground walnuts by hand. Spread the batter on the baking tray with a spatula. I personally use reusable baking paper.
Smooth the dough as best you can and then bake at 170 °C for about 15 minutes. Check the baking time, it should be just cooked and barely browned on the sides.
In the meantime, prepare a clean tea towel by placing it on your work surface and sprinkling with granulated sugar.
When the sponge cake is done baking, carefully loosen the edges of the cake with a butter knife. Take the baking sheet and turn it out onto the kitchen towel. Carefully peel off the baking paper.
Immediately roll up the cake with the tea towel and without the filling and leave to cool for about 30 minutes.
For the brittle with walnut kernels, melt the sugar in a pan until golden brown. Add the walnuts, stir well and spread on baking paper. Leave the brittle to cool and grate all but 4 caramelised walnut halves.
For the brittle buttercream, bring the milk, sugar and vanilla sugar to the boil. Mix the remaining milk with the rum, vanilla custard powder and egg yolks and pour into the boiling milk. Bring to a good boil so that the custard powder can unfold. Chill in the food processor and blend well with the softened butter until a creamy consistency is reached. Finally, stir in half of the nut brittle.
Roll up the roulade, spread with redcurrant jam, spread 3/4 of the cream on top and roll up the roulade tightly using the tea towel.
For the decoration, spread the outside of the roulade with a little brittle buttercream and sprinkle with the remaining brittle.
Chill for a few hours before serving, decorate with a little whipped cream and place the halved caramelised walnut halves on top just before serving.
Enjoy your meal!
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