RASPBERRY-ALMOND JELLY ROLL
With a whipped cream, almond and raspberry filling, the lovely swirled slices taste as good as they look. -Gloria Warczak, Cedarburg, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Line a greased 15x10x1-in. baking pan with waxed paper. Grease paper; set aside., Beat eggs 3 minutes. Gradually add granulated sugar; beat until mixture becomes thick and lemon-colored, about 2 minutes. Stir in water, 1 teaspoon almond extract and 1/2 teaspoon vanilla. In another bowl, combine dry ingredients; fold into egg mixture. Spread batter evenly in prepared pan. , Bake until cake springs back when lightly touched, 12-15 minutes. Cool 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Meanwhile, beat cream, confectioners' sugar and remaining extracts until soft peaks form. Refrigerate half of the whipped cream. Chop 1 cup almonds; fold into remaining cream. Unroll cake; spread with jam to within 1/2 in. of edges. Top with almond mixture. , Roll up again. Place seam side down on a serving platter. Frost top, sides and ends with remaining whipped cream. Refrigerate, covered, about 1 hour. Top with remaining almonds; serve, if desired, with raspberries and mint.
Nutrition Facts : Calories 472 calories, Fat 26g fat (12g saturated fat), Cholesterol 129mg cholesterol, Sodium 137mg sodium, Carbohydrate 55g carbohydrate (43g sugars, Fiber 2g fiber), Protein 7g protein.
HAZELNUT-RASPBERRY JELLY ROLL
What sets our hazelnut-raspberry jelly roll apart is its toasty, nutty flavor. Ground hazelnuts are baked into the sponge cake, and hazelnut liqueur, such as Frangelico, is whipped into the cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h
Yield Makes one 10-inch roll
Number Of Ingredients 11
Steps:
- Make the cake: Preheat oven to 400 degrees. Coat an 11 1/2-by-17-inch rimmed baking sheet (1/2 inch deep) with cooking spray, and line with parchment. Coat parchment with spray, and dust with flour, tapping out excess. Bring a pot of water to a simmer. Meanwhile, pulse hazelnuts, flour, and salt in a food processor until nuts are finely chopped, about 1 minute. Sift flour mixture, discarding any pieces of nuts in sieve.
- Whisk together eggs, yolks, and granulated sugar in a heatproof bowl set over a saucepan of simmering water, until sugar dissolves and mixture is warm, about 2 minutes. Remove from heat. Beat with a mixer on medium speed 2 minutes. Raise speed to high, and beat until pale and fluffy, about 4 minutes. Sprinkle flour mixture on egg mixture in 3 additions, folding with a rubber spatula and drizzling in butter toward end of last addition. Spread batter in pan, and bake until top is golden, 7 to 8 minutes.
- Loosen cake from pan with a paring knife. Dust a clean kitchen towel with confectioners' sugar, and invert cake onto towel. Peel off parchment. Starting from a short side, tightly roll up cake in towel. Let cool completely, about 1 1/2 hours.
- Make the filling: Unroll cake, and spread with jam, leaving a 1/4-inch border on all sides. Beat cream with liqueur until medium peaks form. Spread cream over jam, leaving a 1-inch border on all sides. Starting from a short side, roll up cake as tightly as possible. Place cake, seam side down, on a baking sheet or in a platter. Refrigerate at least 1 hour and up to 4 hours. Dust with confectioners' sugar, slice, and serve.
PRIZE-WINNING JELLY ROLL
Twice I've won first place at our county fair with this recipe. I enjoy trying new recipes and cooking for my family and guests.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , Preheat oven to 350°. In a large bowl, beat egg yolks and water on high speed 5 minutes or until thick and lemon-colored. Gradually beat in 1 cup sugar. Stir in extracts. Sift flour, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick)., Add cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites. Spread evenly into prepared pan. , Bake 15-18 minutes or until cake springs back when lightly touched. Cool 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. Unroll cake; spread evenly with jelly. Roll up; dust with confectioners' sugar.
Nutrition Facts : Calories 312 calories, Fat 3g fat (1g saturated fat), Cholesterol 128mg cholesterol, Sodium 177mg sodium, Carbohydrate 66g carbohydrate (50g sugars, Fiber 0 fiber), Protein 5g protein.
SWEET AND STICKY CARAMEL-HAZELNUT ROLLS
Provided by Giada De Laurentiis
Categories main-dish
Time 3h25m
Yield 8 to 10 rolls
Number Of Ingredients 10
Steps:
- Position the rack in the center of the oven and preheat to 375 degrees F.
- Place the hazelnuts on a rimmed baking sheet and toast in the oven until fragrant and light golden, 12 to 15 minutes. Remove from the oven and cool. Finely chop nuts and set aside.
- Lightly butter a 9-inch-diameter glass or ceramic pie dish. Place 2 1/2 tablespoons butter in a small saucepan and stir over medium heat until melted. Stir in 1/4 cup brown sugar, agave and lemon juice. Pour the butter and sugar mixture into the prepared pie dish. Sprinkle 1/3 cup toasted hazelnuts evenly over the syrup in the dish and set aside. Mix the remaining 1/4 cup brown sugar, cinnamon and nutmeg in a small bowl.
- Gently unroll the crescent roll dough on a lightly floured work surface and firmly press and pinch the perforations together to make a solid piece of dough. Roll out the dough to a 12-by-9-inch rectangle using a lightly-floured rolling pin. Sprinkle the brown sugar mixture evenly over the dough to within 1/2-inch of the edges. Sprinkle the remaining 1/3 cup hazelnuts on top.
- Starting at one short side, roll up the dough jelly roll-style. Cut the roll crosswise into 8 to 10 rounds, each about 1-inch-wide, using a sharp knife. Arrange the rounds, cut-side down, atop the syrup in the pie dish, with 6 around the edges of the dish and 2 in the center. Pinch open ends together with fingertips to prevent the rolls from unraveling. Cover and chill. Can be prepared 2 hours ahead.
- Bake the rolls until deep golden brown on top and the juices are brown and bubbling around the edges of the dish, about 25 minutes. Remove from the oven and let the rolls stand 1 minute. Place a platter atop the pie dish and the invert rolls onto the platter. Sprinkle the rolls lightly with the sea salt flakes. Cool the rolls for 10 to 20 minutes and serve while still warm.
RASPBERRY HAZELNUT TART
When Martha Rose Shulman isn't developing Recipes for Health, she ghost-writes pastry cookbooks. If you're a fan of Recipes for Health, or any of her cookbooks on healthful eating, you may be confused by this revelation. But, as she wrote in 2013, "I believe in a balanced diet, and sweets have a place in it; a little bit of chocolate can do a world of good." Enter this delectable hazelnut tart that she adapted from a recipe by the pastry chef Jacquy Pfeiffer, who founded the French Pastry School in Chicago. It is best eaten the day it is made.
Provided by Martha Rose Shulman
Categories dessert
Time 1h15m
Yield One 9-inch tart
Number Of Ingredients 20
Steps:
- Make the pâte sablée: Sift flour, 35 grams hazelnut flour and 110 grams confectioners' sugar into separate bowls. Place 175 grams butter, 3 grams salt and sifted all-purpose flour in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until flour and butter just come together. Add sifted hazelnut flour and confectioners' sugar and mix on low until ingredients are just incorporated. Add vanilla extract and egg yolks and mix on medium just until ingredients come together. Scrape dough out of bowl and press into a 1/2-inch-thick rectangular block. Wrap airtight in plastic wrap and refrigerate overnight.
- Unwrap dough and cut into two equal pieces. Wrap one piece and refrigerate or freeze for use in another tart.
- Butter a 9-inch metal tart pan with a removable bottom very lightly and evenly. (If you can see the butter you have used too much.) Place parchment paper or a Silpat on a work surface and dust lightly with flour. Tap on the dough with a rolling pin to make it pliable. Roll dough out gently to about 1/4-inch thickness, frequently rotating it a quarter turn clockwise. Work quickly so dough doesn't warm up and become sticky.
- Cut a circle that is 1 1/2 inches larger in diameter than tart pan. (An easy way to do this is to use a larger pan or ring as a guide; set it on top of the dough and cut around it.) Very lightly dust dough with flour; use a pastry brush to remove any excess flour. Wrap dough loosely around rolling pin to lift it up from work surface, then immediately unroll it onto tart pan. Gently guide dough down the sides of the pan, making sure that dough leaves no gap between the bottom edge of the sides of the pan and the bottom. Using a paring knife, trim away excess dough hanging over edges. Refrigerate tart shell, uncovered, for at least 1 hour and preferably overnight.
- Assemble the tart: Heat oven to 325 degrees. Place hazelnuts on a sheet pan lined with parchment and roast for 15 minutes. Remove from oven, cool for 15 minutes and place in a bag. Seal bag and gently roll over nuts with a rolling pin, just to crush them into halves. Set aside.
- Sift together 70 grams hazelnut flour, 70 grams confectioners' sugar, the cornstarch and the cake flour.
- Place 70 grams butter, pinch of salt and the vanilla in the bowl of a stand mixer fitted with the paddle attachment and mix at medium speed for 1 minute. Turn off machine, scrape down sides of bowl and add hazelnut flour mixture. Mix at medium speed for 1 minute. Gradually add egg and mix at medium speed until incorporated, no more than 2 minutes. Add rum, if using, and mix until incorporated.
- Remove tart shell from refrigerator. With a fork, poke holes in the dough, 1 inch apart. Spoon or pipe hazelnut cream into bottom of shell. Using a small offset spatula, spread in a smooth, even layer.
- Bake tart for 40 minutes, until cream and crust are golden brown and the tip of a paring knife comes out clean when inserted. Remove from oven and cool on a wire rack for 30 minutes.
- Remove tart from the ring and, with a small offset spatula, spread raspberry jam over surface in an even layer. (If jam is too stiff to spread easily, place it in a small saucepan and warm it slightly first on top of the stove.) Arrange fresh raspberries on jam. Just before serving, distribute roasted hazelnuts among the raspberries and dust with powdered sugar. The tart is best when eaten the day it is made, but can be refrigerated for a day.
JELLY ROLL
Simple almondy cake batter is baked and spread with raspberry jam and a thick layer of whipped cream before it's rolled, chilled, dusted with sugar, and sliced for dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Coat a 12 1/2-by-17 1/2-inch rimmed baking sheet with cooking spray. Line with parchment; coat with cooking spray. Dust with flour; tap out excess, and set aside. Stir flour, ground almonds, and salt in a bowl; set aside.
- Put eggs, yolks, and granulated sugar into the heatproof bowl of an electric mixer set over a pan of simmering water; whisk until sugar has dissolved and mixture is warm to the touch. Attach bowl to mixer fitted with whisk attachment; beat on medium-high speed for 2 minutes. Raise speed to high; beat until mixture is pale and thick, about 4 minutes more.
- Sift flour mixture over egg mixture; using a large rubber spatula, carefully fold. When almost incorporated, pour butter down side of bowl; gently fold. Spread batter evenly into prepared sheet. Bake cake until golden brown and springy to the touch, 7 to 8 minutes.
- Run a knife around sides of cake. Invert onto a kitchen towel dusted with confectioners' sugar; remove parchment. Roll cake in towel, starting at a short end. Let cool completely, seam side down.
- Unroll cake. Spread with jam, leaving a 1/2-inch border. Whip cream until soft peaks form; spread over jam. Roll cake without towel, starting at a short end. Refrigerate 30 minutes (up to 3 hours). Serve dusted with confectioners' sugar.
More about "hazelnut raspberry jelly roll recipes"
HAZELNUT AND RASPBERRY ROULADE - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
4.8/5 (36)Servings 8Cuisine FrenchCategory Dessert
- Preheat your oven to 300°F (150°C). Line a 15" x 10" (38cm x 25cm) cookie sheet with parchment for the roulade.
- Place the hazelnuts on a separate baking tray and bake for roughly 15-20 minutes or until golden brown and toasty.
- While still warm, place the hazelnuts in a clean kitchen towel and rub the nuts back and forth to remove the thin skins. Some skin left on is just fine.
OLD-FASHIONED JELLY ROLL RECIPE - SERIOUS EATS
From seriouseats.com
5/5 (11)Total Time 55 minsCategory Dessert, Cakes, Fruit Desserts, CakeCalories 248 per serving
RASPBERRY JELLY ROLL RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.2/5 (85)Total Time 30 minsCategory Dessert, CakeCalories 259 per serving
RASPBERRY JAM SWISS ROLL - PARDON YOUR FRENCH
From pardonyourfrench.com
HAZELNUT RASPBERRY JELLY ROLL RECIPE - DELISH
From delish.com
Estimated Reading Time 2 mins
CHOCOLATE-HAZELNUT RASPBERRY MOUSSE TART - AMERICA'S TEST KITCHEN
From americastestkitchen.com
RASPBERRY-HAZELNUT MACAROONS (HASELNUSSMAKRONEN) RECIPE
From foodandwine.com
RASPBERRY-HAZELNUT GALETTE RECIPE | BON APPéTIT
From bonappetit.com
RASPBERRY FILLED JELLY ROLL RECIPE - LANA’S COOKING
From lanascooking.com
RASPBERRY CREAM ROLL RECIPE | SIDECHEF
From sidechef.com
HAZELNUT-RASPBERRY JELLY ROLL RECIPE | RECIPE | JELLY ROLLS RECIPE ...
From pinterest.com
RASPBERRY CAKES WITH HAZELNUT CHOCOLATE SPREAD - BONNE MAMAN
From bonnemaman.us
HAZELNUT AND RASPBERRY JAM LINZER TART RECIPE | RECIPES.NET
From recipes.net
HAZELNUT-RASPBERRY JELLY ROLL RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BEST CLASSIC RASPBERRY JELLY ROLL RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
HAZELNUT-RASPBERRY JELLY ROLL - TODAY.COM
From today.com
HAZELNUT CHOCOLATE SPREAD - BONNE MAMAN
From bonnemaman.us
You'll also love