Great Recipe for Entertaining
Well I have already broken one of my new years resolutions this year haven’t I? – to blog more frequently!! Having said that I have kept to my challenge and have lost nearly 6 pounds of my stone to loose by april taking me to half way! So I am bang on track there! Wahoo! 😀
Well there has been no shortage of baking whilst not blogging – but a fairly major shortage of photos and a lot of devouring! So I will just have to make them again – what a shame! 😉 Most recent successes were lemon and poppyseed drizzle cake, tomato and mozzarella foccacia, smoked salmon and herb soufflé followed by an epic fail! The driest coffee and walnut cake you have ever tasted, it was bad, seriously bad! Well we can’t all bake perfectly all the time can we?- we just try not to advertise our disasters!
Pecan and Toffee Roulade
5 eggs separated
2 tsp corn flour
225g light Brown muscovado sugar
45g pecans chopped
200ml double cream
1tbsp hazelnut liqueur
2 tbsp Icing sugar
100ml maple syrup
50g Light brown muscovado sugar
4 tbsp double cream
1/2 tsp sea salt crushed
Pre-heat your oven to 160. Line a rectangular swiss roll tin.
Place the egg whites and corn flour into a clean bowl and beat with an electric whisk whilst slowly adding the sugar. Beat until the meringue sits in stiff peaks so the bowl can be held upside down over your head without the meringue falling out! (try with care!) fold the pecans into the meringue.
Spread out the mixture over the lined tin using a spatular keeping the top as even as possible. Bake in the oven for 45 mins to an hour – do keep an eye on it. It should be set and crusty on top but still mash mallow and soft in the middle. remove from the oven and leave to cool in its tin.
Meanwhile to make the filling lightly whip the double cream with the icing sugar and liquer until it is pillowy and soft but definitely not stiff! (or you have over whipped it!)
Lay out a piece of baking parchment flat on the work surface scattered with a good dusting of icing sugar. Carefully place the meringue topside up on to the dusted sheet and peel the paper it off the underside carefully.
Scattter half of the pecan over the surface of the the roulade followed by the cream spread evenly over the whole surface. Roll the roulade up from the short end using the paper as support. Place the rolled up roulade in the fridge so it can set firm in place.
To make the sauce place all of the ingredients in to a pan over a low heat stirring constantly. Once the butter has melted increase the heat, whist stirring allow to simmer for 5 minutes. Leave to cool for 5-10 mins.