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

This Thermomix® recipe for Festive Hazelnut Red Wine Roll is ready in 3 h 30 min and yields 10 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This festive hazelnut red wine roll is a real eye-catcher on any 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's 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 dough

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

4

Bake sponge cake

Pour the mixture onto 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, turn out onto a damp dish towel sprinkled with sugar. Immediately peel off the baking paper and roll up the sponge cake from the long side with the help of the towel. 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

Roll up the sponge cake again from the long side with the help of the towel.

10

Prepare chocolate cream

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

Roughly chop 200 g whole milk chocolate and put it into 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 the spatula.

12

Coat and decorate the roll

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

Finished cooking? Great! 🎉

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About this recipe

The hazelnut red wine roll is a firm fixture in our family's Christmas celebrations. My grandma always baked it, and I adapted the recipe for the Thermomix® a few years ago to make the preparation a little easier. The combination of nutty sponge cake, fruity red wine cream and creamy cream is simply unbeatable and reminds me every year of the cozy Christmas evenings of my childhood. The ingredients all play an important role in the taste experience. The ground hazelnuts in the sponge cake provide a fine, nutty aroma and a slightly rustic texture. The red wine in the cream gives a fruity depth, which is wonderfully complemented by the spices cinnamon, star anise and clove. The rose hip jam contributes a pleasant sweetness and acidity that harmonizes perfectly with the other aromas. The cream provides a light and creamy consistency, while the chopped hazelnuts and the chocolate glaze provide the necessary crunch and an additional chocolate note. When preparing in the Thermomix®, it is important to beat the eggs long enough so that the sponge cake becomes nice and airy. Be careful to carefully fold in the flour mixture and the ground hazelnuts so that the airiness is retained. The red wine cream should cool well after cooking before being spread on the sponge cake, as it could otherwise melt the cream. When rolling up the sponge cake, the damp dish towel helps to prevent breakage. For a vegetarian option, you can replace gelatin in the red wine cream with agar-agar. A vegan version is a little more complex, as you have to replace eggs, cream and chocolate. However, there are now good vegan alternatives available in stores. Instead of rose hip jam, you can also use raspberry jam or another red fruit jam. If you like it a little more Christmassy, you can refine the red wine cream with gingerbread spice. The hazelnut red wine roll tastes best when it is well chilled. It can be served pure or with a scoop of vanilla ice cream and fresh berries. A glass of dessert wine or a cup of coffee also go perfectly with it. The roll can be prepared well in advance. It can be kept in the refrigerator for 2-3 days. The chocolate glaze should only be applied shortly before serving so that it does not become brittle. You can also bake and fill the sponge cake the day before and store it in the refrigerator overnight. The chocolate glaze and decoration are then done the next day.

Created by

Anna Hartmann

Anna Hartmann

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Tags

#Christmasy #Festive #Nut #Cake #Cake

Allergens

  • Cereals containing gluten
  • Eggs
  • Nuts
  • Milk

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