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Praline cream roll cake
( for 6/8 people )
Preparation time: 30 minutes, cooking time: 15 minutes

  Roll cake:
  • 120g Praslines powder
  • 2 spoon sugar
  • 100g flour
  • 20g cornflour
  • 4 eggs
  • 60g crushed Praslines
  •  
      The provender:
  • 80g crushed Praslines
  • 150g hazelnut praliné
  • 100g soft butter
  •  
      The finish:
  • 150g crushed Praslines
  •  
      Material:
  • baking tray
  • waxed paper




  • - Roll cake : preheat oven to 200°C ( 7 ). Sift flour and cornflour. Separate egg whites from yolks. In a bowl, mix egg yolks and Praslines powder. Beat egg whites until stiff, gently adding sugar. Incorporate delicately the whites into yolks. Add the flour mixture. Spread batter on baking tray lined with waxed paper. Scatter crushed Praslines. Bake at 180°c ( 6 ) for 8

    - 10 min. After cooking, turn out the cake on a damp cloth. Roll the cake up in the cloth

    - Filling : Mix butter, hazelnut praliné and crushed Praslines

    - Finishing : the cake is cool, unroll and remove the paper. Spread 2/3 of filling on the batter, ( Keep the remaining for decoration ). Roll and tighten. Put in the freezer for 2 hours. Cover the cake with the remaining of filling. Decorate with crushed Praslines



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