These are shown in the cookbook photo with chocolate/nutty side up, but I wondered if they were more attractive with the swirl showing.
This was the second recipe for October, and I got it baked (and eaten :-) but neglected to post about it. November has caught me off guard, as my mind is still in August somewhere....
This was a fun one, and delicious as well. It's included in the "Cakes for Occasions" section, and was a little bit fussy, but actually took less time than some of the more "casual" recipes. I enjoyed the construction process.
It starts with a basic Genoise (sponge) cake batter, which you bake in a greased and floured foil-lined jelly roll pan - this is the "Sheet Genoise" recipe from the "Batters and Doughs" chapter. Once it's baked (8 minutes, because it's thin), you take it out of the pan and off the foil for cooking - peeling off the foil went OK, thanks to the grease and flour.
Once the cake is cooled, you cut it into four rectangles - each of these will be one roll. The recipe calls for raspberry jam for the filling, and I did two rectangles with that, and two with our natural food store version of Nutella:
|Rolled cake, not terribly round|
|Slices ready for dipping|
Each slice is dipped in a cocoa-based glaze (heavy cream, sugar, and cocoa in equal proportions!) and then in chopped pistachios and unsweetened shredded coconut. The combination of vanilla cake, bittersweet chocolate glaze, crunchy toppings, and raspberry is wonderful.