Swiss roll with mas­car­pone and pra­line

donna hay - - Inspired Eggs -

½ cup (75g) plain (all-pur­pose) flour

1 tea­spoon bak­ing pow­der

2 ta­ble­spoons al­mond meal (ground al­monds) 5 eggs

½ cup (110g) caster (su­perfine) sugar

50g un­salted but­ter, melted

¼ cup (55g) caster (su­perfine) sugar, ex­tra pra­line

¼ cup (55g) caster (su­perfine) sugar 1 ta­ble­spoon wa­ter vanilla mas­car­pone cream

¾ cup (180ml) sin­gle (pour­ing) cream

¹⁄³ cup (55g) ic­ing (con­fec­tioner’s) sugar, sifted 1 tea­spoon vanilla ex­tract

250g mas­car­pone

Pre­heat oven to 180°C (350°F). Line a lightly greased 29cm x 41cm bak­ing tray with non-stick bak­ing pa­per. Sift the flour, bak­ing pow­der and al­mond meal three times and set aside.

Place the eggs and caster sugar in the bowl of a stand mixer and whisk on high speed for 10 min­utes or un­til pale, thick and tripled in vol­ume. Sift half the flour mix­ture over the egg mix­ture and, us­ing a metal spoon, gen­tly fold to com­bine. Re­peat with re­main­ing flour mix­ture. Add the but­ter and gen­tly fold to com­bine. Pour mix­ture into the pre­pared tray and gen­tly smooth the top with a pal­ette knife. Bake for 7–8 min­utes or un­til just cooked.

While the cake is cook­ing, place a large piece of non-stick bak­ing pa­per on a kitchen bench and sprin­kle evenly with the ex­tra caster sugar.

Turn out the cake onto the pre­pared pa­per (re­mov­ing the pa­per from the tray). Us­ing the pre­pared pa­per and start­ing from 1 of the short sides, roll up the cake. Cover with a tea towel and set aside, seam-side down, to cool com­pletely.

To make the pra­line, place the sugar and wa­ter in a small saucepan over low heat and cook un­til the sugar is dis­solved. In­crease heat to high and cook, with­out stir­ring, for 8–9 min­utes or un­til dark golden brown. Pour im­me­di­ately onto the pre­pared tray. Set aside to cool com­pletely. Once the pra­line has cooled, break into shards. Place in a mor­tar and pound with a pes­tle un­til crushed.

To make the mas­car­pone cream, place the cream, sugar, vanilla and mas­car­pone in the bowl of a stand mixer and whisk un­til stiff. Care­fully un­roll the cake and spread with the mas­car­pone cream. Roll the cake back up to en­close the fill­ing. Trim the edges. Slice the roll and top with crushed pra­line to serve. SERVES 6–8.

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