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Suggest a better description1. Beat egg yolks with the sugar until the mixture is very thick and pale in colour. 2. Beat egg whites in a chilled, very clean bowl until stiff. 3. Fold in ground nuts, vanilla, baking powder, and beaten egg whites. 4. Butter a large baking sheet with edges, cover with waxed paper and butter the paper. 5. Spread the batter over the sheet and bake at 350 degress until golden brown; test with a knife for doneness. 6. Take a clean teatowel and wet with cold water, wring out well, and cover the cake still in the baking sheet and let cool. 7. Remove the tea towel, and with a sifter, sprinkle generously with confectioners sugar and turn out sugr side down onto a large sheet of waxed paper. Remove the wax paper adhering to the bottom of the cake. 8. Whip heavy cream with vanilla and sugar if using until stiff, and spread evenly over the cake, not quite to the edges. 9. Roll up lengthwise and serve. Continue to keep covered with slightly damp towel if not serving within a couple of hours. NOTES : Use nuts of your choice, as long as they are not salted. Walnuts, Pecans, Almonds are standards, try hazelnuts, brazil nuts, or chestnuts for something different. Recipe by: RecipeLu Posted to recipelu-digest Volume 01 Number 161 by RecipeLu
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Serving Size: 1 Serving (158g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 658 | ||
Calories from Fat: 291 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.3g | 43 % | |
Saturated Fat 11.5g | 58 % | |
Monounsaturated Fat 15g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 54.3mg | 17 % | |
Sodium 80.3mg | 3 % | |
Potassium 245.1mg | 6 % | |
Total Carbohydrate 88.1g | 26 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 85g | ||
Protein 6.7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 658
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