Hazelnut roly-poly with lemon custard

dessert · ⏱ 105 min · 8 portions · 56.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk, tree nuts

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
http://flowcooking.food/en-us/recipe/670/hazelnut-roly-poly-with-lemon-custard/