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https://www.philly.com.au/recipe/hazelnut-cream-roll/
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Hazelnut Cream Roll
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Hazelnut Cream Roll
15 Mins
Prep time
27 Mins
Cooking time
Serves
8
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What you need
Filling:
250g tub PHILADELPHIA Spreadable Cream Cheese
1 1/2 drops White Curacao or 1 teaspoon vanilla essence
2 tablespoons caster sugar
Roll:
5 x 55g eggs, separated
1/2 cup sugar
3/4 cup finely ground hazelnuts
4 drops vanilla essence
1/2 teaspoon cinnamon
icing sugar
How to make it
BEAT yolks until pale and thick; add sugar and beat 5 minutes. Fold through ground nuts, vanilla and cinnamon.
BEAT egg whites until soft peaks form and fold one half at a time through nut mixture.
BUTTER and line a 45cm x 25cm Swiss roll tin and gently pour in mixture. Bake in a preheated oven at (200C) for approximately 12 minutes or until cake springs back on touch.
WHEN cooked, invert onto a clean dry tea towel dusted with icing sugar. Pull off paper lining, roll cake up loosely, leave until cool; then unroll.
STIR Curacao or vanilla essence into PHILLY and sugar, spread over roll base. Roll up again and dust with icing sugar.
Recipe or Meal Type
Entertaining
Cuisines
Creamy
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