Merry Nougat Roll

Delight in the festive Merry Nougat Roll, a light spongy cake with rich nougat cream and rum syrup, perfect for holiday celebrations and gatherings.

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Prep Time: 30

Cook Time: 11

Chilling Time: 1 30

Total Time: 2 11

Servings: pieces

Calories: 205kcal

Cost: $15

Equipment

Electric mixer
30x40 cm baking tray
Parchment paper
Whisk
Small saucepan
Double boiler (or microwave-safe bowl)

Ingredients

5 pieces egg whites
50 g sugar (for egg whites)
5 pieces egg yolks
50 g sugar (for egg yolks)
85 g sifted flour
75 g water
75 g sugar (for syrup)
to taste Rum
400 g milk
3 pieces egg yolks (for cream)
40 g cornstarch
80 g sugar (for cream)
2 tbsp nougat cream
to taste White chocolate (for coating)

Instructions

Preheat your oven to 210 degrees Celsius.
Beat the 5 egg whites with 50 g of sugar until stiff peaks form.
In another bowl, beat the 5 egg yolks with 50 g of sugar until pale and fluffy.
Gently fold the 85 g of sifted flour into the egg yolk mixture, then carefully fold in the beaten egg whites.
Pour the batter into a 30x40 cm tray lined with parchment paper and bake for 11 minutes.
Let the cake cool slightly after baking.
In a small saucepan, combine 75 g of water and 75 g of sugar, heat until sugar dissolves, then add a splash of rum.
Brush the syrup over the warm cake.
Heat 400 g of milk in a medium saucepan without boiling.
Whisk together 2 egg yolks, 40 g of cornstarch, and 80 g of sugar, then slowly pour in the hot milk while whisking.
Return the mixture to the saucepan and cook over medium heat, stirring until it thickens.
Remove from heat and stir in 2 tablespoons of nougat cream; let it cool completely.
Spread a thin layer of cream over the cooled cake, leaving space around the edges.
Roll the cake from the long side using parchment paper.
Refrigerate the roll for at least an hour to chill.
Melt the white chocolate, stir in a spoonful of nougat cream, and drizzle over the chilled roll.
Return the roll to the refrigerator for another 30 minutes to set.

Notes

If you don’t have nougat cream, you can use hazelnut or almond paste instead. For a non-alcoholic version, replace the rum with vanilla extract. Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. Use a sharp knife for even slices. Consider adding crushed candy canes or chopped nuts on top for a festive touch and a bit of crunch.

Nutrition

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