Jelly Roll Stuffed with Wild Chestnut Jam, Caramelized Hazelnuts and Cranberries  by Chef Andreas Georgopoulos

Jelly Roll Stuffed with Wild Chestnut Jam, Caramelized Hazelnuts and Cranberries by Chef Andreas Georgopoulos

Posted By: info pinakion In: Recipes On: Comment: 0 Hit: 951

Ingredients

For sponge cake:

3 eggs

40g Sunflower Oil

40g milk

75g caster sugar

100g all-purpose flour

1 Sachet of baking powder

1 teaspoon of vanilla extract

1 Pinch of salt

Grated zest of an orange

To serve:

1 jar of wild chestnut jam

120g Hazelnuts

85g Sugar

Cranberry

Preparation

For sponge cake

Preheat the oven to 170 degrees. In a mixer's bowl, add the eggs, sunflower oil, milk, and mix until it gets fluffy.

Add the orange zest, vanilla, baking powder, caster sugar, salt and flour.

In a baking pan (30x40cm), place a parchment paper that is smeared with fresh butter and add the mixture so that it spreads evenly.

Bake at 170 degrees for 10-15 minutes and when ready, roll with the parchment paper and let it cool for 10 minutes.

Open and fill with the wild chestnut Jam.

To serve

In a non-stick frying pan, add the sugar to medium to high heat. Once caramelized, add the hazelnuts.

Serve the roll with the caramelized hazelnuts, cranberries and sprinkle with caster sugar.

Products you can use from our shop: Wild Chestnut Jam Marmeliza

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