Almond and Hazelnut Praline Roll Cake
Prepare a festive and refined dessert with this roll cake featuring almond sponge and hazelnut praline cream. Its soft texture and generous filling make it an irresistible treat for year-end celebrations or special occasions. This recipe combines simplicity and elegance to impress your guests.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Preheat oven to 200°C (390°F). Separate egg whites from yolks. Whip the egg whites with a pinch of salt until stiff peaks form.
- 2
Whisk the yolks with sugar until pale and creamy. Gently fold in the sifted almond flour and all-purpose flour.
- 3
Carefully fold the whipped egg whites into the batter with a spatula. Spread onto a baking sheet lined with parchment paper and bake for 8-10 minutes.
- 4
Meanwhile, whip the cold heavy cream until stiff. Fold in the hazelnut praline paste.
- 5
Once baked, immediately roll the warm sponge in a damp cloth. Let cool, then unroll and spread the praline cream evenly.
- 6
Roll again carefully. Chill for 2 hours. Dust with icing sugar and chopped hazelnuts before serving.
- For easy rolling, use a slightly damp cloth. The cream must be very cold to whip stiffly. You can add some crushed praline for extra crunch.
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