Unicorn Cake 

Posted on May 11, 2017 in Cakes

There is a magical new cake trend in town that is almost too good to believe….

Based on the adorable beast, unicorn cakes are the latest sweet treats to pop up on the table at birthday parties.

There isn’t anything more fun than rainbows and unicorns, is there? Forget naked cakes, smash cakes and other chocolate overloaded cakes. The latest cake trend is a far more magical creation, filled with sunshine, colour and fairy dust.

This magical cake is a real showstopper, made with four layers of coloured sponges to create a rainbow cake, covered in buttercream and decorated to make a magical unicorn. The best part about it is that you could totally replicate this at home without paying an arm and a leg for it at a fancy bakery. 

 

Unicorn Cake
Serves 18
This colorful unicorn-inspired layer cake is the definition of cute—perfect for a birthday party or for anyone who’s just super into the current unicorn craze. This cake is fantastically wow-worthy but does take some time and loving dedication to construct.
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Prep Time
1 hr
Cook Time
1 hr
Prep Time
1 hr
Cook Time
1 hr
4638 calories
706 g
261 g
181 g
62 g
66 g
1244 g
3799 g
461 g
2 g
104 g
Nutrition Facts
Serving Size
1244g
Servings
18
Amount Per Serving
Calories 4638
Calories from Fat 1622
% Daily Value *
Total Fat 181g
279%
Saturated Fat 66g
330%
Trans Fat 2g
Polyunsaturated Fat 36g
Monounsaturated Fat 68g
Cholesterol 261mg
87%
Sodium 3799mg
158%
Total Carbohydrates 706g
235%
Dietary Fiber 9g
36%
Sugars 461g
Protein 62g
Vitamin A
44%
Vitamin C
3%
Calcium
147%
Iron
97%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Ingredients
For the sponge cakes
  1. 600g butter
  2. 600g caster sugar
  3. 3 tsp vanilla paste
  4. 12 medium eggs
  5. 600g self raising flour
  6. 2 tsp baking powder
For the buttercream
  1. 500g soft unsalted butter
  2. 1kg icing sugar
  3. 2 tsp vanilla paste
  4. Food colouring of your choice
For the horn and ears
  1. 500g ready to roll icing
  2. pink food colouring to tint
  3. Edible gold lustre spray
  4. edible glitter
  5. Additional 500g buttercream in various pastel colours of your choice
  6. Black ready to roll icing
  7. Skewer
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Equipment
  1. 8” round cake tins lined with baking paper
  2. 12” gold base drum in gold
  3. Large plastic piping bag
  4. Large open star nozzle
  5. Small open star nozzle
Instructions
  1. Method
Method for the sponge cakes
  1. Set oven to 180 °C.
  2. Place the butter, sugar into your mixing bowl and mix until all combined, then turn up the speed to high and beat until the mixture is very pale, soft and fluffy. (Around 8 mins)
  3. Add the beaten egg and vanilla a bit at a time.
  4. Add the flour a quarter at a time, mixing gently on slow until flour has mixed in. Try not to over mix.
  5. Divide the sponge mix equally into 4 bowls, each bowl will be approx 600g each and colour with rainbow shades.I used pink, blue, yellow and green. I use americolor food colouring to colour my batter. You will only need a small pea size. It goes a long way. Place in your tins, if you only have one or two tins you can do this in stages. Each layer cake should take 20-25 mins depending on your oven, Check each layer after 20 mins. The cakes should be a light golden brown on the top and springy to touch.
  6. Turn out of the tin onto a cooling rack and allow to cool. Once cooled, trim the cake of each later away to give you flat layers of cake.
To make the buttercream
  1. Beat the butter and vanilla until soft and pale. Beat in the icing sugar until the buttercream is pale light and fluffy.
  2. Set aside 1kg of buttercream for the cake layering and filling.
  3. Colour the rest using a few different colours. To achieve the two tone effect, fill half the piping bag with one colour and fill the other half with a different colour.
To make the horn and ears
  1. Colour 200g of the fondant by kneading in some yellow food colouring. Roll out a tapered rope of the fondant. Twist the tapered rope around the wooden skewer until you reach the top. Next, you can paint or spray your unicorn's horn gold! Of course, you can opt for another color like silver, pink or even a vibrant rainbow stripe.
For the ears
  1. To make the ears, first roll out some white and pastel-tinted fondant ( I did pale pink). Cut two large ears using large rose petal cutters from the white fondant. Then cut two smaller inner ears from the pastel-colored fondant.
  2. Pinch the bottoms together and add a couple of cocktail sticks into the bottom of each ear. Leave to set for a few hours.
For the eyes
  1. For the eyes, roll out two thin ropes of black fondant. Then roll out three smaller ropes to attach to make lashes. Set aside to firm up a little before adding to your cake.
To layer, crumb coat and cover the cake
  1. Stick the bottom cake layer onto the 8” round cake board with a little buttercream and make it central.
  2. Spread a layer of buttercream over the first layer, add the second sponge, and repeat with all 4 layers.
  3. Using a palette knife, spread buttercream all around the sides of the cake, go all around filling in the gaps and smoothing over. Place in the fridge for 30mins to chill.
  4. Next, spread another layer of buttercream over the top, and then using a side scraper sweep around the side of the cake using a firm pressure and smooth off the excess and make as flat as you can.
  5. Stick the horn onto the top of the cake.
  6. Place the ears either side.
  7. Pipe on the mane detail with coloured buttercream to give the multi rainbow tone effect. Start piping each swirl against the cake doing circles starting from the middle then piping around covering over the top, sides and down the back of the cake.
  8. To finish, add the eyes and add some sprinkles and glitter.
Notes
  1. All ingredients need to be at room temperature
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calories
4638
fat
181g
protein
62g
carbs
706g
more
Forever Baking . . . https://www.foreverbaking.co.uk/

Strawberry Milkshake Cupcakes

Posted on April 30, 2017 in

These little babies are so simple and fast to whip up, and they taste just like a rich and creamy glass of strawberry milkshake.

They are packed with tons of creamy strawberry milkshake-y flavor, and the secret ingredient is strawberry Nesquik milk powder!

The fluffy strawberry cakes are lightly tinted pink and are topped with a lovely baby pink whipped strawberry milkshake buttercream. They are bursting with sweet strawberry milkshake flavour, just so tempting!

The flavour comes purely from actual Nesquik milkshake powder. Simply replace the sugar in the cakes and some of the icing sugar in the buttercream with the milkshake powder and you’ll get wonderful strawberry milkshake cupcakes without faffing around with berries.

Strawberry Milkshake Cupcakes
Serves 12
These Strawberry Milkshake Cupcakes are a moist strawberry flavoured cupcake topped with strawberry milkshake icing, then finished off with dark chocolate, sprinkles and a caramel waffle. These mouthwatering strawberry milkshake cupcakes are so easy to make and taste divine!
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Prep Time
20 min
Cook Time
20 min
Total Time
1 hr
Prep Time
20 min
Cook Time
20 min
Total Time
1 hr
320 calories
45 g
64 g
15 g
3 g
9 g
83 g
150 g
36 g
0 g
5 g
Nutrition Facts
Serving Size
83g
Servings
12
Amount Per Serving
Calories 320
Calories from Fat 129
% Daily Value *
Total Fat 15g
22%
Saturated Fat 9g
43%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 64mg
21%
Sodium 150mg
6%
Total Carbohydrates 45g
15%
Dietary Fiber 1g
3%
Sugars 36g
Protein 3g
Vitamin A
8%
Vitamin C
5%
Calcium
7%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Cupcakes
  1. 110g self raising flour
  2. 110g caster sugar
  3. 110g unsalted butter
  4. 2 eggs
  5. 1 tsp baking powder
  6. Vanilla essence
  7. 50g Nesquik strawberry milkshake powder
For the icing
  1. 60g butter, softened
  2. 300g icing sugar
  3. 1 teaspoon vanilla essence
  4. 2 teaspoons strawberry milkshake powder
  5. 3 tablespoons whole milk
  6. A few drops of pink food colouring
For decoration
  1. 50g dark chocolate
  2. 40g caramel waffles cut into 1/4
  3. Sprinkles
Instructions
  1. Cream the butter and sugar together. Add your eggs, one by one until your mixture is well mixed.
  2. Add your flour, baking powder, vanilla and Nesquik. Give your mixture a good stir before placing into cupcake cases, two thirds full. Bake on 180 degrees for about 15-20 minutes.
  3. To make the icing, cream the butter and icing sugar together with an electric hand whisk until light and fluffy, then add enough colouring to turn it pink. Mix the strawberry milk powder with the milk and add to the icing. Put into a piping bag and pipe onto of your cooled cupcakes. Melt the dark chocolate and place a spoonful on top of the icing. It should slowly drizzle down the sides. Place a 1/4 of a caramel waffle on the top and finish with sprinkles.
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calories
320
fat
15g
protein
3g
carbs
45g
more
Forever Baking . . . https://www.foreverbaking.co.uk/

Honey Nut Cornflake and Butterscotch Slices

Posted on April 15, 2017 in Traybakes

An Easter bake with a crunchy base of hobnobs and honey nut cornflakes, a smooth layer of sweet butterscotch and a layer of pure milk chocolate. 

These bars have a lot of good things going for them. They’re all about my three favorite things: quick, easy, and delicious. 


These cornflake slices are simple and pleasantly irresistible! They are made better with a top layer of dairy milk melted chocolate.

The combined crunchy textures of the cornflakes, soft butterscotch and pure milk chocolate can be tasted in each and every bite of the slice. 

Treat yourself to this tasty slice when you relax with a cup of tea later this afternoon.

 

Honey Nut Cornflake and Butterscotch Slices
Serves 16
An Easter bake with a crunchy base of hobnobs and honey nut cornflakes, a smooth layer of sweet butterscotch and a layer of pure milk chocolate.
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Prep Time
20 min
Cook Time
55 min
Prep Time
20 min
Cook Time
55 min
359 calories
31 g
54 g
25 g
5 g
14 g
76 g
164 g
27 g
1 g
10 g
Nutrition Facts
Serving Size
76g
Servings
16
Amount Per Serving
Calories 359
Calories from Fat 220
% Daily Value *
Total Fat 25g
39%
Saturated Fat 14g
68%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 54mg
18%
Sodium 164mg
7%
Total Carbohydrates 31g
10%
Dietary Fiber 2g
6%
Sugars 27g
Protein 5g
Vitamin A
10%
Vitamin C
0%
Calcium
9%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cornflake base
  1. 200g salted butter
  2. 200g Hobnobs, whizzed in a food processor to fine crumbs
  3. 125g Honey nut cornflakes
For the butterscotch fudge
  1. 175ml evaporated milk
  2. 150g light-brown sugar
  3. 45g butter
  4. ¼ teaspoon salt
  5. 50g icing sugar
  6. 1 teaspoon pure vanilla extract
For the topping
  1. 400g good quality milk chocolate
  2. Mini eggs
  3. 2 flakes
Instructions
  1. Heat the oven to 200C/fan 180C/gas 6. Line a 22cm square tin with baking paper. Melt 100g of the butter and stir through with the Hobnob crumbs and the cornflakes, crushing them slightly. Push the mixture into the base of the tin with the back of a wooden spoon to create a firm, flat base. Bake for 10 minutes on a high shelf, then cool completely.
  2. For the butterscotch fudge bring evaporated milk, brown sugar, butter, and salt to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-low, and simmer, stirring frequently, until mixture registers 236F/114C on a sugar thermometer, about 8 minutes.
  3. Transfer to a bowl, and beat in confectioners' sugar on low speed with an electric hand mixer. Scrape down sides of bowl as needed. Increase speed to medium, and beat until mixture is thickened and smooth, 2 to 4 minutes. Reduce speed to low, and add the vanilla.
  4. Spread mixture on top of the cornflake base and put into the fridge while you melt the chocolate.
  5. Break up the chocolate and put in a large heatproof bowl set over a pan of simmering water, stirring occasionally. Once melted pour and spread over the butterscotch. Return to the fridge and allow to set for an hour. Remove from fridge and cut into slices. I topped mine with easter eggs and crushed flakes.
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calories
359
fat
25g
protein
5g
carbs
31g
more
Forever Baking . . . https://www.foreverbaking.co.uk/

Chocolate Orange Hot Cross Buns

Posted on April 14, 2017 in Breakfast Recipes

A traditional Easter bake with a twist and a bit of a tangy flavour! These hot cross buns are packed full of milk chocolate chips, orange zest and spice for a delicious treat.

Easter is all about chocolate surely? All the supermarkets here in the UK seems be putting a modern twist on the traditional hot cross bun recipe. As chocolate orange is one of my favourite flavour combinations I thought it would make a great hot cross bun recipe! I’ve used a mix of milk chocolate chips and chopped dark chocolate orange with a hint of orange zest.

The chocolate chips bring a bit of indulgence to the traditional hot cross bun and they’re great to bake if you’re like my mum and aren’t too fond of raisins and sultanas. The orange brings a delicious fresh addition and makes these buns the perfect breakfast treat with a cup of tea or coffee. Each bun also has a lovely mix of ground cinnamon and mixed spice. 

As you may know from reading my blog ,read recipes are few and far between, but now I have my brand new Morphy Richards Multi-use Fastbake Breadmaker from Debenhams, watch out for more.

The dough is mixed and kneaded in the bread machine, and then the rolls are shaped and baked by hand.

It’s as simple as placing all the dough ingredients into the Morphy Richards Breadmaker excluding the chocolate, selecting the ‘dough’ setting and pressing start. The machine will mix the ingredients and then kneed the dough. While the machine is doing its magic, chop your orange chocolate. I used my stylish but practical Joseph Joseph Cut & Carve chopping board.

When the machine beeps place the chocolate and chocolate chips in and shut the lid. It will then mix for another 5 minutes. The Breadmaker will then continuously beep to let you know the dough is ready to be shaped. 

Remove the dough and cut into 16 equal pieces. Roll each piece into a round ball. Place the buns into a lightly greased baking pan in rows. Set aside for 30mins in a warm place until risen. 

Chocolate Orange Hot Cross Buns
Serves 16
A traditional Easter bake with a twist and a bit of a tangy flavour! These hot cross buns are packed full of milk chocolate chips, orange zest and spice for a delicious treat.
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Prep Time
1 hr 30 min
Cook Time
20 min
Total Time
2 hr
Prep Time
1 hr 30 min
Cook Time
20 min
Total Time
2 hr
276 calories
47 g
25 g
7 g
6 g
4 g
99 g
96 g
14 g
0 g
2 g
Nutrition Facts
Serving Size
99g
Servings
16
Amount Per Serving
Calories 276
Calories from Fat 62
% Daily Value *
Total Fat 7g
11%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 25mg
8%
Sodium 96mg
4%
Total Carbohydrates 47g
16%
Dietary Fiber 2g
8%
Sugars 14g
Protein 6g
Vitamin A
4%
Vitamin C
7%
Calcium
5%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Ingredients
  2. 14g dried yeast
  3. 75g caster sugar
  4. 250ml warm milk
  5. 600g plain flour
  6. 1 teaspoon mixed spice
  7. 1 teaspoon cinnamon
  8. 1/2 teaspoon salt
  9. 80g butter, chopped
  10. 100g chocolate chips
  11. 100g chopped orange chocolate
  12. 1 egg, lightly beaten
  13. 80ml warm water
  14. 1 tablespoon orange zest
  15. Flour paste for crosses
  16. 35g plain flour
  17. 1 tablespoon cocoa powder
  18. 2 teaspoons caster sugar
  19. 2 tablespoons cold water
  20. Glaze
  21. 5 tablespoons marmalade
Instructions
  1. Combine the yeast with one tablespoon of the sugar and all of the milk in a small bowl; whisk until the yeast is dissolved. Cover bowl and stand in a warm place for about 10 minutes until the yeast mixture is frothy.
  2. Sift the flour, spices and salt into the bread machine along with the butter, sugar, yeast mixture, orange zest, egg and water. Select 'dough' setting and press start. Add the chocolate when the bread machine beeps. Press start.
  3. When the machine has finished remove the dough and divide into 16 portions rolled into a ball. Place the balls, almost touching, on a large greased oven dish. Stand in a warm place for about 20 minutes or until dough has doubled in size. Preheat the oven to 220C.
  4. Method for crosses
  5. Sift flour, cocoa and sugar into a small bowl; gradually stir in enough water to make a smooth, thick paste. Place the flour paste into a piping bag with a small tube and pipe crosses.
  6. Bake
  7. Bake buns for about 15-20 minutes or until they sound hollow when tapped.
  8. Method Glaze
  9. Put the marmalade in a small saucepan and stir over low heat, without boiling, until it thins. Transfer the baked buns to a wire rack, brush the tops with glaze.
Notes
  1. You can if you prefer, make the buns the day before, up to the shaping balls stage. Cover the balls on the tray with oiled clingfilm, refrigerate and the next morning bring to room temperature, pipe on the crosses, bake & glaze.
  2. Note: I received no payment to post this content.
Adapted from Australian Women's Weekly, March 2010
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calories
276
fat
7g
protein
6g
carbs
47g
more
Adapted from Australian Women's Weekly, March 2010
Forever Baking . . . https://www.foreverbaking.co.uk/

Eat the hot cross buns while warm. Enjoy!

 

 

 

Easter Chocolate Bark

Posted on April 12, 2017 in No Bake Recipes

Super simple and easy to make, chocolate bark topped with chocolate mini eggs, cream and caramel eggs, mini MaltEaster bunnies and smarties, this is a no bake, must make for Easter.

I’m a big fan of chocolate bark. It’s such a quick and easy gift to make for all kinds of occasions. My cake batter chocolate bark is still a favourite. Why not give this brightly coloured fun version as a gift instead of a traditional Easter egg?

It would be rude not to eat chocolate at Easter, so I thought I’d have a go at some easy Easter chocolate bark with a twist. When I came across a recipe in BBC Food Magazine for sweet shop bark involving cream-eggs (my favourite) I knew I had to recreate it straight away.  

Maltese bunnies, cadbury cream eggs, galaxy golden eggs…yes all these on top of chocolate bark! I know what your thinking, very sweet yes but the great thing about chocolate bark is that you can snap of pieces and eat a little at a time. Or if your like me or my boyfriend and can’t resisit you can finish it off within a day!!

 

Easter Chocolate Bark
Serves 10
Super simple and easy to make, chocolate bark topped with chocolate mini eggs, cream and caramel eggs, mini MaltEaster bunnies and smarties, this is a no bake, must make for Easter.
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
309 calories
30 g
105 g
18 g
7 g
10 g
76 g
77 g
27 g
0 g
6 g
Nutrition Facts
Serving Size
76g
Servings
10
Amount Per Serving
Calories 309
Calories from Fat 159
% Daily Value *
Total Fat 18g
27%
Saturated Fat 10g
52%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 105mg
35%
Sodium 77mg
3%
Total Carbohydrates 30g
10%
Dietary Fiber 1g
6%
Sugars 27g
Protein 7g
Vitamin A
4%
Vitamin C
0%
Calcium
11%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 400g Cadburys milk Chocolate
  2. 100g milky bar White chocolate
Assortment of easter chocolate treats
  1. Cadbury cream eggs
  2. Mini cadbury cream eggs
  3. Mini eggs
  4. Cadbury cameral eggs
  5. Milkybar white chocolate mini eggs
  6. Mini MaltEaster Bunnies
  7. Smarties
  8. Flakes
  9. Galaxy Golden Eggs
Instructions
  1. Line a baking sheet with baking paper. Break the milk chocolate into a large glass bowl. Bring a small saucepan of water to a slow simmer, then sit the bowl on top, over a low heat, slowly melt the chocolate, stirring once it begins to melt.
  2. Pour the chocolate onto the prepared baking sheet, spread into an even layer using a palette knife then melt the white chocolate following the same method. Dot blobs of the white chocolate on top of the milk chocolate then use a skewer to swirl them together.
  3. Top the bark with your assortment of easter treats. Leave to set at room temperature to get a glossy effect, then break into shards to serve. Will keep for two weeks in an airtight container.
Adapted from BBC Food
beta
calories
309
fat
18g
protein
7g
carbs
30g
more
Adapted from BBC Food
Forever Baking . . . https://www.foreverbaking.co.uk/

Salted Caramel and Chocolate Hazelnut Swiss Roll

Posted on April 12, 2017 in Desserts

This weekend I was kindly invited by The Bentalls Centre to have lunch at ‘Restaurant on 3’ with a guest in Kingston-Upon-Thames. So who better to take than my mum seeing as it was Mother’s Day.

After a couple of hours shopping (our favourite thing to do) we broke for lunch and were welcomed to our table.  The restaurant has been designed to appeal to everyone, modern yet welcoming with a clean and spacious feeling and a child friendly area with plenty of room to play and a TV showing videos. 

There was an array of food on offer, salads, deli sandwiches, pasta and pizza, soups and wonderful hot food including roasts with Yorkshires puddings and fish and chips! 

My favourite section though was the deserts.  Superb pastries and cakes, twists, croissants, Danish pastries along with rocky road, lemon and raspberry cake slice and the most delicious chocolate swiss roll. See below.

 I’ve recreated their beautiful light swiss roll here with a forever baking twist…

My swiss roll creation is a decadent chocolate sponge layered with a light whipped cream filling, salted caramel sauce and crunchy praline. Topped off with a drizzle of bittersweet dark chocolate.

 

Salted Caramel and Chocolate Hazelnut Swiss Roll
Serves 12
Salted caramel swiss roll is a seriously impressive dessert, made with super-light sponge, salted caramel filling with a layer of cream and topped with a fabulous praline.
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Prep Time
50 min
Cook Time
20 min
Total Time
1 hr 10 min
Prep Time
50 min
Cook Time
20 min
Total Time
1 hr 10 min
305 calories
34 g
126 g
18 g
6 g
8 g
97 g
73 g
29 g
0 g
9 g
Nutrition Facts
Serving Size
97g
Servings
12
Amount Per Serving
Calories 305
Calories from Fat 159
% Daily Value *
Total Fat 18g
28%
Saturated Fat 8g
39%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 126mg
42%
Sodium 73mg
3%
Total Carbohydrates 34g
11%
Dietary Fiber 3g
10%
Sugars 29g
Protein 6g
Vitamin A
9%
Vitamin C
1%
Calcium
5%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 large free-range eggs, separated
  2. 125g caster sugar
  3. 50g cocoa powder, sifted
For the praline
  1. 100g blanched hazelnuts
  2. 200g caster sugar
  3. ¼tsp fine sea salt
For the salted caramel filling
  1. 200g dulce de leche
  2. ½tsp sea salt fakes, ground in a pestle and mortar
For the covering and filling
  1. 350ml double cream
  2. 30g dark chocolate
  3. 1tbsp cocoa powder, sifted
Instructions
  1. Heat the oven to 180C. In a large bowl, whisk the egg yolks with the sugar until pale and thick, then gently fold in the cocoa powder. In a separate bowl, whisk the egg whites until stiff. Fold a third of the egg whites into the cocoa mix until combined, then gently fold in the remainder. Pour into the prepared tin, tip the tin to spread the mixture to all sides and level the top. Bake for 20 minutes.
  2. Meanwhile, make the praline: Spread 75g of the nuts over the oiled baking sheet. Put the sugar in a heavy-based pan and heat gently to dissolve. Don’t stir, but keep shaking the pan to ensure the heat is evenly distributed. Turn up the heat and bubble until the sugar is the colour of amber, then carefully pour it on top of the nuts and set aside to cool. Break up the cooled praline, place in a food processor and whizz until fine. Add the salt.
  3. Once it’s ready, leave the sponge to cool in the tin for a few minutes. Lay a clean sheet of baking parchment on the work surface and dust lightly with sifted cocoa powder. Turn the sponge out on to the dusted baking parchment then gently peel of the baking parchment from the top. Leave to cool for a further 5-10 minutes, then roll from shortest end to shortest end, using the new baking parchment to help you. Set aside to cool completely.
  4. For the filling, mix the dulce de leche with the sea salt; set aside. In a separate bowl, whip the cream with the cocoa powder to soft peaks; set aside. Roughly chop the remaining hazelnuts and set aside.
  5. Unroll the sponge then, using a palette knife, spread with a layer of the cream, reserving about half to the cover the outside.
  6. Drizzle over the dulce de leche then sprinkle over 2-3tbsp of the ground praline and half the reserved chopped nuts.
  7. Roll up again using the parchment to help then remove to a serving plate. Using a palette knife, cover the roulade with the remaining cream, then drizzle over the melted chocolate and sprinkle over the remaining chopped hazelnuts and another tbsp of the ground praline.
Notes
  1. You can cover the roulade with the cream up to 24 hours ahead, but add the caramel and praline just before serving. Any leftover praline will keep in a cool spot (not the fridge) in a sealed container for 3 days. It will keep longer if you only add the sea salt before serving.
Adapted from Women and Home
beta
calories
305
fat
18g
protein
6g
carbs
34g
more
Adapted from Women and Home
Forever Baking . . . https://www.foreverbaking.co.uk/
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