Praline-Pecan Roll Recipe - Cooking Index
Praline-Pecan Roll Recipe - Cooking Index
| 1 cup | 237ml | Pecans |
| 1/4 cup | 15g / 0.5oz | All purpose flour |
| 5 | Egg yolks | |
| 2 teaspoons | 10ml | Vanilla |
| 3/4 cup | 148g / 5.2oz | Granulated sugar |
| 5 | Egg whites | |
| 1/4 teaspoon | 1.3ml | Cream of tartar |
| Caramel buttercream | ||
| Sugared pecans - optional |
1. Grease and lightly flour a 15x10x1 inch jelly roll pan; set aside.
2. In a food processor bowl combine pecans and flour. Cover and process for 30-60 seconds until nuts are finely ground; set aside.
3. In a mixing bowl beat egg yolks and vanilla with an electric mixer on high speed 5 minutes or until thick and the color of lemons. Gradually add 1/4 cup of the sugar, beating on medium speed about 5 minutes or until sugar is almost dissolved; set aside.
4. Thoroughly wash the beaters. In a large mixing bowl beat the egg whites and cream of tartar on medium speed until soft peaks form (tips curl). Gradually add the remaining 1/2 cup sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight).
5. Stir about 1 cup of the egg white mixture into the yolk mixture. Then fold the egg yolk mixture into the remaining egg white mixture. Sprinkle nut mixture over egg mixture; fold in just until blended.
6. Spread batter into prepared pan. Bake in a 350 oven for 18-20 minutes or until top springs back when lightly touched. Immediately loosen sides of cake from pan. Invert cake onto a towel sprinkled with powdered sugar. Roll up warm cake and towel together, jelly-roll style, starting from a short side. cool on a wire rack.
7. Gently unroll cake. Spread 1 1/2 cups of Caramel Buttercream to within 1 inch of the edges. Roll up cake without towel, jelly-roll style, starting from one of the short sides. Frost cake with remaining Caramel Buttercream. If desired, garnish with sugared pecans. Cover and store in the refrigerator for up to 3 days. Makes 10 servings.
Caramel Buttercream: In a medium saucepan combine 1/3 cup packed brown sugar and 2 tablespoons cornstarch. Stir in 1 1/4 cups half and half or light cream. Cook and stir over medium heat until thickened and bubbly. Reduce heat, then cook and stir 2 minutes more. Gradually stir about half of the mixture into 2 slightly beaten egg yolks; return to remaining mixture in saucepan. Bring to a gentle boil. Cook and stir for 2 minutes. Remove from heat. Press plastic wrap onto surface of mixture to prevent a skin from forming. cool to room temperature without stirring. In a medium mixing bowl beat 3/4 cup softened butter, 3/4 cup sifted powdered sugar, and 2 tablespoons milk with an electric mixer on medium speed until light and fluffy. Add cornstarch mixture, 1/4 cup at a time, beating after each addition until smooth.
Sugared Pecans: In a small skillet combine 1/3 cup packed brown sugar, 1 tablespoon orange juice, and 2 teaspoons corn syrup. Heat over low heat about 2 minutes or until brown sugar is dissolved, stirring occasionally. Stir in 1 cup pecan halves (toasted if desired); stir to coat well. Place 1/4 cup granulated sugar in medium mixing bowl. Add coated pecans and stir to coat with sugar. Place pecans on a baking sheet and let stand 1 hour until dry. Store in a loosely covered container in a cool place for up to 2 weeks.
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