Cooking Recipes : Banana And Chocolate Hazelnut Swiss Roll
9:23 PM
- 6 eggs
- 220 grams caster sugar
- 100 grams top flour (sifted)
- 200 grams Nutella
- 100 grams hazelnuts
- 150 grams whipping cream
- 4 bananas
- Preheat oven to 200 degrees Celsius.
- Line two 28x28cm flat square cake pans with baking paper.
- In a heatproof bowl, beat eggs with 120 grams of sugar with a handheld whisk.
- Transfer over a Bain Marie and whisk until warm.
- Use an electric mixer and beat on high until fluffy and light. Reduce speed to low and continue beating for 1 minute.
- Gently fold in flour with a spatula.
- Transfer batter to cake pans and spread evenly.
- Bake in the oven for 10 to 13 minutes. When done, remove and cool under clingfilm.
- To make the hazelnut praline, warm a small heavy-based pan over a medium heat and cook the remaining 100 grams of caster sugar until it melts and turns a rich caramel colour.
- Carefully swirl the hazelnuts around the pan (be careful, the sugar is very hot) and allow them to caramelise and brown – about 2 mins.
- Pour the mixture out onto a tray lined with baking paper. Leave to cool.
- When cool, chop the praline in a food processor. Fold into the whipped cream (save a little for garnish).
- Spread the praline cream over the Swiss roll.
- Lay bananas over and drizzle Nutella over using a piping bag.
- Roll up tightly, wrap in clingfilm and chill for 4 hours to set.
0 comments