Description
Decadent French pastry “Roule Noisette Caramel” blends hazelnut and caramel in a dreamy rolled delight. Sweet layers meld with creamy glaze, promising a luxurious experience that whisks you straight to a Parisian patisserie.
Ingredients
Scale
Cake Base:
- 4 eggs
- 100 grams (3.5 ounces) powdered sugar
- 100 grams (3.5 ounces) sifted flour
- 1 pinch salt
- 1 teaspoon vanilla extract
Filling Ingredients:
- 150 grams (5.3 ounces) roasted and roughly chopped hazelnuts
- 200 grams (7 ounces) salted butter caramel (homemade or store-bought)
- 150 grams (5.3 ounces) mascarpone cheese
- 100 grams (3.5 ounces) cream cheese
Decoration and Finishing:
- 50 grams (1.8 ounces) powdered sugar
- 1 teaspoon vanilla extract
- Hazelnut fragments
- Caramel drizzle
- Mint leaves
Instructions
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper, ensuring complete coverage and smooth edges.
- Whip eggs and sugar vigorously in a mixing bowl for 5-7 minutes until the mixture dramatically increases in volume, becoming pale, fluffy, and ribbon-like when the whisk is lifted.
- Gently sift flour and salt over the egg mixture, using a spatula to fold ingredients with delicate, sweeping motions to preserve the air bubbles and maintain the batter’s delicate texture.
- Introduce vanilla extract and fold briefly, ensuring even distribution without deflating the airy mixture.
- Carefully pour the prepared batter onto the lined baking sheet, using an offset spatula to spread evenly and create a uniform thickness across the entire surface.
- Place in the preheated oven and bake for 10-12 minutes, watching for a light golden color and a soft, springy texture when gently touched – the sponge should bounce back immediately.
Notes
- Toast chopped hazelnuts before adding to enhance their nutty flavor and create deeper, richer aromatics in the cake.
- Carefully roll the sponge cake while still warm to prevent cracking and ensure a smooth, flexible texture for filling.
- Use room temperature eggs for better volume and smoother incorporation when whipping, which helps create a lighter, airier sponge cake.
- Replace wheat flour with almond flour for a gluten-free version, maintaining the delicate texture while adding a subtle nutty undertone.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 300
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg