Hazelnut and blackberry roulade
Perfect for pudding or afternoon tea, this hazelnut and blackberry roulade recipe can be made any time of year with frozen blackberries from the autumn harvest
-
- For the roulade:
- Shelled hazelnuts in skins 100g
- Medium eggs 5, separated
- Castor sugar 100g, plus extra for dusting
For the blackberry filling:
- Double cream 285ml
- Icing sugar 3 tbsp, plus extra for dusting
- Blackberries 250g
1. Pre-heat the oven to 180°c/gas 5. Cut a piece of baking parchment slightly larger than a 27 x 38cm baking tin. Lightly oil the baking sheet. Fold each edge of the baking parchment so that it forms a 2.5cm rim. Snip each corner so that it stands up above the baking tin. Press the paper into the tin, secure with metal paper clips and lightly oil.
2. Spread the hazelnuts on a baking sheet and roast for 10 minutes, until they release a nutty aroma. Tip into a clean tea towel and rub vigorously to remove their papery brown skins. Place the nuts in a food processor and leave to cool, then whiz in short bursts until finely ground.
3. Set aside 2 tbsp of castor sugar from the 100g. Whisk the remaining sugar with the egg yolks until it forms a thick, pale mousse that leaves a trail on the surface when you lift the whisk.
4. In a separate bowl, using a clean, dry whisk, whisk the egg whites until they form soft peaks. Add the reserved 2 tbsp of castor sugar and whisk until thick and slightly glossy. Quickly fold the ground hazelnuts into the egg yolk mousse, followed by the whisked egg whites. Pour into the prepared tin, spread evenly, and bake for 12 minutes or until just baked – it should be springy and shrinking away from the edges. Leave to cool on a wire rack. Discard the paper clips.
5. Once the roulade is cool enough to handle, put a clean tea towel on a work surface. Place a large sheet of greaseproof paper on top. Sprinkle the paper with castor sugar and invert the roulade on to it. Carefully peel away the baking paper. Trim the edges of the roulade and leave until cold.
6. To make the filling, put the cream in a large bowl. Sift in the icing sugar and whisk until it forms soft peaks. Fold in the blackberries and spread over the roulade, leaving a 2cm border all around. Use the paper to roll up the roulade from the short end. Ease on to a serving place, dust with icing sugar and serve.
Recipe from National Trust Simply Baking by Sybil Kapoor.
You will need
-
- For the roulade:
- Shelled hazelnuts in skins 100g
- Medium eggs 5, separated
- Castor sugar 100g, plus extra for dusting
For the blackberry filling:
- Double cream 285ml
- Icing sugar 3 tbsp, plus extra for dusting
- Blackberries 250g
Method
1. Pre-heat the oven to 180°c/gas 5. Cut a piece of baking parchment slightly larger than a 27 x 38cm baking tin. Lightly oil the baking sheet. Fold each edge of the baking parchment so that it forms a 2.5cm rim. Snip each corner so that it stands up above the baking tin. Press the paper into the tin, secure with metal paper clips and lightly oil.
2. Spread the hazelnuts on a baking sheet and roast for 10 minutes, until they release a nutty aroma. Tip into a clean tea towel and rub vigorously to remove their papery brown skins. Place the nuts in a food processor and leave to cool, then whiz in short bursts until finely ground.
3. Set aside 2 tbsp of castor sugar from the 100g. Whisk the remaining sugar with the egg yolks until it forms a thick, pale mousse that leaves a trail on the surface when you lift the whisk.
4. In a separate bowl, using a clean, dry whisk, whisk the egg whites until they form soft peaks. Add the reserved 2 tbsp of castor sugar and whisk until thick and slightly glossy. Quickly fold the ground hazelnuts into the egg yolk mousse, followed by the whisked egg whites. Pour into the prepared tin, spread evenly, and bake for 12 minutes or until just baked – it should be springy and shrinking away from the edges. Leave to cool on a wire rack. Discard the paper clips.
5. Once the roulade is cool enough to handle, put a clean tea towel on a work surface. Place a large sheet of greaseproof paper on top. Sprinkle the paper with castor sugar and invert the roulade on to it. Carefully peel away the baking paper. Trim the edges of the roulade and leave until cold.
6. To make the filling, put the cream in a large bowl. Sift in the icing sugar and whisk until it forms soft peaks. Fold in the blackberries and spread over the roulade, leaving a 2cm border all around. Use the paper to roll up the roulade from the short end. Ease on to a serving place, dust with icing sugar and serve.
