Nut Roll
Walnut Roll I usually prepare this walnut roll for special occasions, especially during holidays or family anniversaries. I've made it quite a few times because it's a combination that many people enjoy, and the walnut sponge turns out fluffy without being dry. It has two types of cream: one cocoa cream for decoration and one with caramelized walnuts for the filling. It's not a quick recipe, but it doesn't involve complicated techniques. Quick Info Total time: approximately 2 hours (plus overnight cooling time) Preparation time: 30-40 minutes (for sponge and creams) Baking time: 30 minutes Servings: 10-12 slices Difficulty: medium Recipe type: occasion dessert (holidays, anniversaries, festive meals) Ingredients Sponge 8 eggs 8 tablespoons sugar 3 tablespoons flour 100 g ground walnuts 1 teaspoon baking powder 2 packets vanilla sugar Egg Cream 4 whole eggs 200 g powdered sugar 2 packets vanilla sugar 2 sticks of butter Cocoa Cream 2 tablespoons cocoa (for half of the egg cream) Walnut Cream 150 g sugar 100 g walnut kernels Optional: Syrup or coffee for soaking the sponge Instructions 1. Preparing the Sponge Separate the eggs. Whip the egg whites until stiff, gradually adding the 8 tablespoons of sugar until the mixture becomes firm and glossy. In another bowl, mix the egg yolks with the vanilla sugar, then incorporate the ground walnuts, flour, and baking powder (dissolve the baking powder with a little lemon juice directly in the bowl). Add the egg yolk mixture to the egg whites, gently folding it in with a spatula from the bottom up to avoid deflating. Line a baking tray with parchment paper. Pour the mixture in and level it out. Place the tray in a preheated oven at 180°C and bake for about 30 minutes. Check with a toothpick – it should come out clean. When the sponge is baked, turn it out onto a damp towel or the parchment paper and roll it tightly while still warm, using the towel or paper for assistance. Allow it to cool completely, ideally until the next day – the sponge will be easier to shape when filled. 2. Egg Cream (using a double boiler) Bring water to a boil in a larger pot. In a bowl, lightly beat the 4 whole eggs with the powdered sugar and vanilla sugar. Place the bowl over the steam (making sure it doesn't touch the water) and stir constantly until the cream thickens and becomes glossy. Remove the bowl from the steam and let it cool. Once the cream has partially cooled, add the butter, cut into cubes, and mix until fully incorporated. Divide the cream into two equal parts. 3. Cocoa Cream In one of the two parts of the cream, add the 2 tablespoons of cocoa. Mix well until homogeneous. This cream is for decorating the roll at the end. 4. Walnut Cream Caramelize the sugar (150 g) in a pot. When it turns golden brown, add the walnut kernels (100 g), stir quickly, and pour everything onto a tray lined with parchment paper. Let it cool, then pass the mixture through a meat grinder (or crush it as finely as possible). Incorporate this mixture into the other half of the remaining egg cream. 5. Assembly Carefully unroll the sponge. If you want it to be moister, you can soak it with a little syrup or coffee using a brush. Spread the caramelized walnut cream evenly over the entire surface. Carefully roll the sponge back up tightly, using the paper for assistance. Spread the cocoa cream evenly over the top of the roll. You can refrigerate it for a few hours to allow the creams to set better before slicing. Why I Make This Recipe Often I love that I can prepare the sponge in advance, even a day ahead. It keeps well and doesn't dry out. It's a practical option for holiday gatherings because you can assemble it in the morning and have it ready by lunchtime. The walnut flavor and creams provide richness and balance. Tips and Variations Tips The sponge rolls more easily when warm. If using syrup, don’t soak excessively to avoid breaking the roll. When making the egg cream over steam, stir constantly to prevent curdling. If the caramelized sugar hardens too much after cooling, it can be easily broken with a rolling pin before grinding. Use butter with 80% fat for stable creams. Substitutions You can use roasted walnut kernels for a more intense flavor. If you don’t want cocoa, you can leave the decorating cream plain, just with vanilla. For a different taste, you can use hazelnuts instead of walnuts if you have them on hand. Variations You can sprinkle ground walnuts or a little powdered sugar on top of the roll after decorating. For a more festive look, use shavings of chocolate for decoration. You can also make mini rolls, but it’s more practical to leave it whole. Serving Ideas Slice with a sharp knife. It can be served with coffee or as a dessert after a rich meal. Keep it refrigerated, covered, to prevent the cream from hardening. Frequently Asked Questions 1. Can I make the sponge a day in advance? Yes, the rolled sponge keeps well if wrapped in parchment paper or a clean towel at room temperature or in the fridge. 2. Can I use margarine instead of butter for the cream? I recommend using butter; otherwise, the cream won’t have the right taste and texture. Margarine doesn’t yield the same result. 3. Can the roll be frozen? I do not recommend freezing, as creams with eggs and butter change texture upon thawing. 4. The sponge breaks while rolling; what should I do? If the sponge is overbaked or dry, it may crack. Try rolling it while it’s warm, possibly with the help of a damp towel. 5. Can I use pre-ground walnuts from the store? Yes, but for a fresher taste, grind the walnuts at home before using. Nutritional Values Estimated values per serving (one slice from 12): Calories: ~350 kcal Protein: 5-6 g Fat: 22-24 g Carbohydrates: 32-36 g These are approximate values as they depend on the portion sizes and the accuracy of the ingredients. The cream with butter and walnuts contributes the most calories. Storage and Reheating The roll keeps well in the fridge, covered, for up to 3 days. It can be served cold directly or left at room temperature for 10-15 minutes for a creamier texture. I do not recommend reheating, as the creams may separate or become too soft.
Preparation
The Dough: Beat the egg whites with sugar. Mix the egg yolks with vanilla sugar, ground walnuts, flour, and baking powder extinguished with lemon juice, then fold in the beaten egg whites. Line a tray with baking paper, pour in the mixture, and place it in a preheated oven at 180 degrees. After 30 minutes, perform the toothpick test, roll the dough in baking paper or a damp towel, and let it cool until the next day. Egg Cream: Boil water in a pot and prepare the egg cream over steam. Mix 4 whole eggs, 200 grams of powdered sugar, and vanilla sugar over steam until the cream thickens, then let it cool. Mix the semi-cooled cream with 2 packets of butter. Divide the cream into 2 parts. Cocoa Cream: Mix half of the cream with 2 tablespoons of cocoa. Walnut Cream: Caramelize 150 grams of sugar and 100 grams of walnut kernels and let it cool. After cooling, grind the caramelized walnuts and mix them with the second part of the cream. Use this cream to fill the roll. The cocoa cream is used for decorating the roll. Enjoy your meal!!! The dough can be soaked with syrup or coffee.
Tags
Categories
Appetizers
Beverages
Celebrity chefs
Chef in the city
Children
Coffee
Conserve
Cook and smile
Culinary Games
Culinary School
Dessert
Diverse
Doughs and pastries
Drinks
Fish
Healthy Delights
International
Jakob Hausmann
Jam
Jamie Oliver
Meat
Miscellaneous
Over
Pasta/Pizza
Pickles
Plague
Salad
Sandwiches
Sauces
Savory
Season
Sezon
Slow cooking
Soups
Star Recipe
Syrup
Translated
Various
Vegan
