Side Pannel
Praline-Pecan Roll
Ingredients List
- 1 c Pecans
- 1/4 c All purpose flour
- 5 Egg yolks
- 2 ts Vanilla
- 3/4 c Granulated sugar
- 5 Egg whites
- 1/4 ts Cream of tartar
- Caramel Buttercream
- Sugared pecans; optional
Directions
1. Gease 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. Immediatley loosen sides of
cake from pan. Invert cake onto a towel sprinkled with powdered sugr. 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
refirgerator 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,s tirring 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.
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. Immediatley loosen sides of
cake from pan. Invert cake onto a towel sprinkled with powdered sugr. 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
refirgerator 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,s tirring 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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