
Hazelnut-Raspberry Jelly Roll
Yields:
1
Prep Time:
25 mins
Total Time:
3 hrs
If peanut butter and jelly sandwiches were made into a gourmet dessert, this might just be it. Hazelnut cake is rolled up with luscious raspberry jam and hazelnut liqueur-spiked cream for an adult dessert with all the comforts of the old favorite.
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Ingredients
Cake
- Vegetable-oil cooking spray
- 1/2 cup cake flour (not self-rising)
- 1 Tbsp. cake flour (not self-rising)
- cup skinned whole hazelnuts
- 1/4 tsp. salt
- 3 large eggs
- 2 large egg yolks
- 1/2 cup granulated sugar
- 1/4 stick unsalted butter
- 3 Tbsp. confectioners' sugar
Filling
- 1 cup high-quality raspberry preserves or jam
- 3 Tbsp. high-quality raspberry preserves or jam
- 1 cup very cold heavy cream
- 2 Tbsp. hazelnut liqueur
Directions
- Step 1Make the cake: Preheat oven to 400 degrees F. Coat an 11 1/2- by 17-inch rimmed baking sheet (1/2 inch deep) with cooking spray, and line with parchment. Coat parchment with spray, and dust with flour, tapping out excess. Bring a pot of water to a simmer. Meanwhile, pulse hazelnuts, flour, and salt in a food processor until nuts are finely chopped, about 1 minute. Sift flour mixture, discarding any pieces of nuts in sieve.
- Step 2Whisk together eggs, yolks, and granulated sugar in a heatproof bowl set over a saucepan of simmering water, until sugar dissolves and mixture is warm, about 2 minutes. Remove from heat. Beat with a mixer on medium speed 2 minutes. Raise speed to high, and beat until pale and fluffy, about 4 minutes. Sprinkle flour mixture on egg mixture in 3 additions, folding with a rubber spatula and drizzling in butter toward end of last addition. Spread batter in pan, and bake until top is golden, 7 to 8 minutes.
- Step 3Loosen cake from pan with a paring knife. Dust a clean kitchen towel with confectioners' sugar, and invert cake onto towel. Peel off parchment. Starting from a short side, tightly roll up cake in towel. Let cool completely, about 1 1/2 hours.
- Step 4Make the filling: Unroll cake, and spread with jam, leaving a 1/4-inch border on all sides. Beat cream with liqueur until medium peaks form. Spread cream over jam, leaving a 1-inch border on all sides. Starting from a short side, roll up cake as tightly as possible. Place cake, seam side down, on a baking sheet or in a platter. Refrigerate at least 1 hour and up to 4 hours. Dust with confectioners' sugar, slice, and serve.
Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.
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