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Coffee Swiss Roll with Caramel and Nut Filling
Whisk coffee sponge, bake, and roll with dulce de leche cream and a crunchy nut praline coating.
Baking
Vegetarian
Dessert
Nuts
Coffee
Caramel
Estimated Nutrition
Calories
534.4
kcal / serving
4275.5 kcal total
Carbs
62.4
g
per serving
498.8 g total
Fat
29
g
per serving
232.1 g total
Protein
7.8
g
per serving
62.4 g total
Cook Time
20
minutes
Serves
8
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
100
g
Caster Sugar
for the sponge
200
g
Caster Sugar
for the praline
100
g
Self-Raising Flour
25
g
Icing Sugar
CondimentsSauces
50
g
Dulce De Leche
Dairy
4
piece
Eggs
large, free-range
300
ml
Double Cream
Fruits
9
piece
Marrons Glacés
NutsSeeds
50
g
Almonds
blanched
50
g
Pistachio Nuts
50
g
Hazelnuts
blanched
Other
75
ml
Coffee Essence
Method
1
Preheat oven to 200°C and line a 33x23cm tin with parchment.
2
Whisk eggs and 100g sugar for 10-15 minutes until light and a trail remains.
3
Whisk in coffee essence and fold in sieved flour.
4
Pour into the tin and bake for 8-10 minutes until golden.
5
Melt 200g sugar in a pan until it forms a golden caramel.
6
Stir in nuts, pour onto parchment, and cool until hard.
7
Pulse the hardened praline in a food processor to a coarse powder.
8
Invert the warm sponge onto a tea towel and roll from the long edge.
9
Whisk cream and icing sugar to soft peaks and mix in dulce de leche.
10
Spread the praline powder evenly over a clean tea towel.
11
Unroll sponge onto the praline and spread caramel cream over the surface.
12
Roll the sponge tightly and decorate with marrons glacés.