Festive Hazelnut Red Wine Roll

Festive Hazelnut Red Wine Roll

Cake

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Cook Time

3 h 30 min

Servings

10

Difficulty

Medium

Prep Time

90 Min

Description

This festive hazelnut red wine roll is a real eye-catcher on every Christmas table! The juicy sponge cake with ground hazelnuts is filled with an aromatic red wine cream and a light vanilla cream. Chopped hazelnuts provide the extra crunch. The chocolate glaze with more hazelnuts and pastry balls makes this roll an unforgettable taste experience. I make this roll every year for Christmas and it is always a hit. The preparation is a bit more complex, but the result is worth it!

Ingredients (17 ingredients)

  • 4 piece Eggs (size M)
  • 80 g Sugar
  • 1 pinch Salt
  • 40 g Flour
  • 1 tbsp Cornstarch
  • 0.5 tsp Baking powder
  • 100 g Ground hazelnuts (with skin)
  • 75 ml Red wine (or red fruit juice, e.g. cherry juice)
  • 150 g Rose hip jam (alternatively raspberry jam)
  • 0.5 piece Cinnamon stick
  • 1 piece Star anise
  • 1 piece Clove
  • 400 g Whipping cream
  • 1 tsp Vanilla paste
  • 120 g Chopped hazelnuts
  • 200 g Whole milk chocolate
  • 8 piece Hazelnut pastry balls (e.g. Giotto)

Preparation (12 steps)

1

Beat eggs

Thermomix® Setting
8 min/Speed 3,5

Insert the butterfly. Add 4 eggs, 80 g sugar and 1 pinch of salt to the mixing bowl and beat for 8 min./speed 3.5 until the mixture is thick and foamy.

480
2

Prepare flour mixture

Mix 40 g flour, 1 tbsp cornstarch and ½ tsp baking powder in a separate bowl.

3

Prepare sponge cake batter

Remove the butterfly. Sift the flour mixture onto the egg foam mixture, add 100 g ground hazelnuts and carefully fold everything in with a spatula.

4

Bake sponge cake

Place the mixture on a deep baking sheet lined with baking paper and smooth it out. Bake in a preheated oven (electric oven: 180 °C / convection oven: 160 °C) for 10-12 minutes. Remove from the oven and turn upside down onto a damp tea towel sprinkled with sugar. Immediately peel off the baking paper and use the tea towel to roll up the sponge cake from the long side. Let cool for 1-2 hours.

5

Prepare red wine cream

Thermomix® Setting
15 min/212°F/Speed 1 100

Put 75 ml red wine, 150 g rose hip jam, ½ cinnamon stick, 1 star anise and 1 clove into the mixing bowl and simmer for 15 min./100°C/speed 1.

900
6

Cool red wine cream

Remove the red wine cream from the stove, remove the spices and let it cool.

7

Whip cream

Thermomix® Setting
2 min/Speed 3,5

Insert the butterfly. Add 250 g whipping cream and 1 tsp vanilla paste to the mixing bowl and whip until stiff for 2 min./speed 3.5. Remove the butterfly.

120
8

Fill sponge cake

Unroll the sponge cake again and spread the cooled red wine cream on top. Add the vanilla cream on top and smooth it out. Sprinkle 50 g chopped hazelnuts on top.

9

Roll up sponge cake

Use the tea towel to roll up the sponge cake again from the long side.

10

Prepare chocolate cream

Thermomix® Setting
3 min/122°F/Speed 2 50

Coarsely chop 200 g whole milk chocolate and put it in the mixing bowl. Add 150 g cream and melt for 3 min./50°C/speed 2.

180
11

Stir in hazelnuts

Add 70 g chopped hazelnuts to the chocolate cream and stir in with a spatula.

12

Cover and decorate roll

Cover the sponge cake roll with the chocolate cream. Halve 8-10 hazelnut pastry balls and place them on the glaze. Let it dry.

Finished cooking? Great! 🎉

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Created by

Anna Hartmann

Anna Hartmann

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Aktivität: Neu dabei
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Tags

#Christmas #Festive #Nut #Cake #Cake

Allergens

  • Cereals containing gluten
  • Eggs
  • Nuts
  • Milk

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