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Hazelnut Roulade with Coffee Crema

Servings: 10 slices

Bake sale shoppers will love this cake whole or you can sell it by the slice. To make the cake even when it is turned out of the pan, we use a jellyroll pan coated with DuPont™ Teflon® non-stick and add a little butter and flour to it to ensure a very even bottom.

 

Ingredients

Cake
6 eggs, separated
2/3 cup sugar
1 teaspoon instant coffee powder (not granules)
1/2 teaspoon baking powder
2/3 cup finely ground toasted hazelnuts
2 teaspoons hazelnut liqueur
2 teaspoons coffee liqueur
2 teaspoons water

Coffee Crema
1 package gelatin
3 tablespoons cold water
1/4 cup instant coffee powder (not granules)
1/2 cup boiling water
2 eggs
1/3 cup sugar
1 cup whipping cream 

Hazelnut Roulade with Coffee Crema recipe 


Directions

Preheat the oven to 400 degrees.

Oil and line a 15-1/2 x 10-1/2 x 1-inch jellyroll pan coated with DuPont™ Teflon® non-stick.  Butter and flour the pan.

Beat the egg yolks, sugar, coffee powder, and baking powder until the mixture is thick and forms ribbons when the beater is lifted.

Beat the egg whites until stiff but not dry. Sprinkle the ground nuts over the egg whites. Pour the yolk mixture over the egg white-nuts mixture and gently fold to combine.

Pour batter into the prepared pan and bake 20 to 25 minutes, until a toothpick inserted in the center comes out clean and the cake is brown.

Invert onto a powdered sugar dusted cotton tea towel (not a terry towel). Roll up, starting with the short edge. Set on a rack to cool.

For the coffee crema: Soften the gelatin in the cold water. Dissolve the coffee powder in the boiling water. Add the softened gelatin to the hot coffee and stir to combine. Make sure the gelatin is completely dissolved; heat gently if necessary to dissolve completely. Set aside to cool.

Combine the eggs and sugar in the top of a double boiler, mixing well. Place over simmering water and beat until the mixture is thick and is 140 degrees. Set aside to cool. When cool, combine the cooled coffee and egg mixtures. Whip the cream and fold into the coffee mixture. Refrigerate 15 minutes until firm enough to work with.

To assemble: Set aside 1-1/2 cups Coffee Crema. Combine 2 teaspoons each hazelnut liqueur, coffee liqueur, and water.

Unroll the cooled cake and brush with liqueur and water mixture. Spread remaining Coffee Crema over the unrolled cake.

Gently re-roll the cake and refrigerate to let the filling set up. After the roll has set 15 minutes, remove from the refrigerator and frost with the reserved 1-1/2 cups Coffee Crema. Refrigerate 1 hour or overnight.