Source: Elegant Food by Valerie Childs.
Makes 8 servings.
Preparation time: 1 hour
Tips: Cake in photo made by Anne Catherine Kruger for her mom.
Ingredients
Preparation
5 eggs, separated
1/2 cup powdered sugar
1/2 cup ground almonds
1/2 teaspoon almond extract
FILLING:
1 cup heavy cream
3 ounces whole almonds
1 1/2 cups powdered sugar
1. Preheat oven to 350 F degrees.
2. Have ready a shallow jelly roll pan lined with oiled wax paper or Teflon sheet.
3. Beat egg yolks into sugar until pale yellow in color, then beat in ground almonds and almond extract.
4. Whip egg whites until very stiff and fold into egg yolk mixture.
5. Pour the roulade mixture into the prepared pan and bake for 20 minutes.
6. Allow to cool for a few minutes then cover with a clean, damp tea towel and place in the refrigerator.
7. Meanwhile, put the almonds and sugar in a small, heavy based pan and place over gentle heat, shaking the pan occasionally until the sugar has melted. Continue cooking until the sugar has turned a rich golden brown. Turn the mixture out onto a lightly oiled baking tray. Leave until cold, then crush or grind the praline.
8. Sprinkle half of the praline onto a clean piece of wax paper. Turn the roulade out upside down and remove the wax paper. Whip the heavy cream until stiff and cover the roulade. Sprinkle the praline over the cream, reserving a small amount.
9. Roll up the roulade, and use the reserved praline to sprinkle and press onto the surface of the roulade.
VARIATION: Chocolate roulade, omit almonds and almond extract. Add 1/2 cup more of powdered sugar, 1/3 lb. semi-sweet chocolate + 2 tablespoons water melted in simmering water. Add chocolate to yolks, proceed as above.
Fill with whipped cream flavored with a liquor of your choice. Dust with powdered sugar.
Praline Roulade
also "Chocolate Roulade"
