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Hazelnut roly-poly with lemon custard

Cushiony hazelnut roly-poly, golden and tender in every slice.
Warm lemon custard cuts through with bright, creamy tang.
Plum jam sweetness and maple syrup shine for a blissful finish.

dessert ⏱ 105 min 540 kcal / portion 56.0 g carbs / portion (estimated) vegetarian eggglutenmilktree nuts 🔗 Original source

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Hazelnut roly-poly with lemon custard
v5 · rb0e705f985 20260727Z1751 140 g hazelnut 12.3 ml lemon zest 330 ml double cream 89.6 ml maple syrup salt to taste 🔥 ⏱ 14 min roast hazelnuts until very fragrant, then cool and blitz until finely crushed 🔥 preheat oven to 170°C 🔥 turn up oven to 190°C and line and grease a 32cm x 22cm swiss roll tin 🌀 whip eggs and caster sugar for three minutes until tripled in size 🌀 gently fold in the dry ingredients and salt until fully combined 🔥 ⏱ 12 min bake cake until golden brown 🍳 roll up the cake while still warm and cool it blitz the remaining hazelnuts into a smooth paste 🌀 make praline by blending praline base with cream, maple syrup, and salt until smooth 🍽 unroll the cake and spread the praline all over the inside 🌀 mix the jam and lemon juice and cover the praline with two-thirds, leaving a 2cm border around the edges 🍽 roll the cake back up from the shorter end, then discard the paper 🍳 cook the custard in a saucepan, whisking continuously for about five minutes until thickened but still pourable, then cool 🍽 serve slices of rolled cake with cooled custard alongside Hazelnut Roly-Poly 🎉 4 pieces egg 80 g caster sugar 30 g plain flour 1 tsp baking powder 300 g plum jam 2 tbsp lemon juice 50 ml whole milk 2 pieces egg yolk ½ tsp vanilla bean paste ½ tsp vanilla extract egg, caster sugar plain flour, baking powder 2 ml 30 ml double cream 30 ml maple syrup salt plum jam, lemon juice 300 ml whole milk, egg yolk, vanilla bean paste, vanilla extract 10 ml 60 ml
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Preparation steps

  1. roast hazelnuts for 14 minutes until very fragrant, then cool and blitz until finely crushed
  2. preheat oven to 170°C
  3. turn up oven to 190°C and line and grease a 32cm x 22cm swiss roll tin
  4. whip eggs and caster sugar for three minutes until tripled in size
  5. gently fold in the dry ingredients and salt until fully combined
  6. bake cake for 12 minutes until golden brown
  7. roll up the cake while still warm and cool it
  8. blitz the remaining hazelnuts into a smooth paste
  9. make praline by blending praline base with cream, maple syrup, and salt until smooth
  10. unroll the cake and spread the praline all over the inside
  11. mix the jam and lemon juice and cover the praline with two-thirds, leaving a 2cm border around the edges
  12. roll the cake back up from the shorter end, then discard the paper
  13. cook the custard in a saucepan, whisking continuously for about five minutes until thickened but still pourable, then cool
  14. serve slices of rolled cake with cooled custard alongside

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