Dark nougat roll
This is a roll in which the taste of roasted hazelnuts, dark nougat prevails and it is really a recommendation for a good dessert, rich taste, and simple preparations ...
Preparation steps
- Fry the hazelnuts on a Teflon pan, place them in a cloth and rub to remove the skin. Grind the hazelnuts.
- Separate the egg yolks and beat the egg whites until stiff. Whisk the egg yolks with the sugar into a thick mass, add oil, water and slowly add the mixed flour with cocoa and baking powder, add the hazelnuts and finally add a tablespoon by tablespoon of the hard beaten egg whites.
- Place a wide baking sheet (from the oven) with baking paper, pour the mass and bake for about 18-20 minutes at 180C. Place the baked biscuit together with the baking paper on a damp cloth and roll it up. After it has cooled completely, carefully remove the paper.
- For the filling, put a dark nougat spread and sweet cream in a bowl, melt on a steamer to get a smooth liquid mixture. Put it in the fridge for at least 35 minutes, so that the mixture thickens, then lightly whisk the whipped cream with a mixer to coat the roll, roll it up, and coat the top with nougat spread, so you don't have to be very meticulous when spreading. of nougat, garnish with fruit as desired, cool well and serve.
