Almond And Hazelnut Meringue Roulade With Irish Cream Filling Recipes

ALMOND & LEMON MERINGUE ROULADE

Steps:

• Heat oven to 190C/170C fan/gas 5 and line a Swiss roll tin (about 23 x 30cm) with baking parchment.
• Whisk the egg whites in a clean bowl until stiff. Slowly add the sugar, still whisking, until stiff and glossy.
• Fold in the almond extract, vinegar and ground almonds until lightly incorporated. Pour into the Swiss roll tin and smooth over, tapping the tin to remove any big air bubbles.
• Bake for 30-35 mins or until the top is golden and feels firm and set. Remove from oven, cover with baking parchment and a damp tea towel. Leave to cool.
• To serve, whip the cream until thick. Spoon a third into a piping bag and set aside. Invert the roulade onto a large sheet of baking parchment sprinkled with icing sugar. Carefully peel off lining paper and spread over the lemon curd, then spread over the rest of the cream.
• Roll up carefully, using the paper to help you. Pipe the remaining cream on top of the roulade, and decorate with flaked almonds and strawberry halves.

HAZELNUT MERINGUE ROULADE WITHE RASPBERRIES

Steps:

• Preheat oven to 200c.
• Line a 9x13 Swiss roll tin with baking parchment.
• Place the egg whites in a clean bowl and whisk using an electric whisk on full speed until very stiff.
• Gradually add the sugar a teaspoon at a time, whisking well between each addition.
• The meringue is ready when it is glossy and very stiff.
• Spread the mixture into prepared tin and sprinkle with hazelnuts.
• Bake for 8 mins or until very golden.
• Remove the meringue from the oven and turn hazelnut side down on a sheet of non-stick baking parchment.
• Remove the paper from the base of the meringue and allow to cool for ten mins.
• Spread the whipped cream over the meringue and scatter over the raspberries.
• Using the parchment to help you, roll the meringue up fairly tightly from one of the long ends to form a roulade.
• Wrap in non-stick baking parchment and chill well before serving.
• To serve unwrap and cut in slices.

ALMOND CAKE WITH MERINGUE AND WHIPPED CREAM FILLING

Steps:

• Grease and flour three 9" round cake pans.
• Preheat oven to 350 degrees.
• Cake:.
• Pour cake mix and ground almonds into a large bowl, add milk, oil and egg yolks. Beat on low speed until blended, then beat on medium speed for 2 minutes.
• Divide batter between the three prepared pans. Set aside.
• In a bowl, whisk egg whites until foamy, continue whisking gradually adding 1 cup of sugar until stiff peaks form.
• Gently fold in sliced almonds.
• Spread mixture evenly over the cake batter in pans.
• Bake as directed on package, approximately 25 - 30 minutes or until toothpick inserted in centre comes out clean.
• Cool 20 minutes, remove from pans.
• Cool completely before you put the filling between the layers.
• Filling and decoration:.
• Whip cream, sugar and vanilla until soft peaks form. Place one cake layer on serving plate; spread one half of the cream on cake layer. Put second layer on top, repeat the process and place third layer on top.
• Melt chocolate over low heat and stir in butter.
• Drizzle cake with chocolate mixture.
• Chill before serving.
• Enjoy!

ALMOND AND HAZELNUT MERINGUE ROULADE WITH IRISH CREAM FILLING

Steps:

• 1. Preheat the oven to 200C (400F). Line a 15in x 7in Swiss roll tin with baking paper, brush with melted butter and sprinkle with toasted flaked almonds to well cover pan. 2. Whisk egg whites until stiff, then whisk in sugar 1/4 cup at a time, followed by cornflour and lemon juice, whisk until meringue is thick and glossy. Finally fold in finely ground hazelnuts until just combined. 3. Spread the meringue mixture over the almonds and cook at the top of the oven for 20 minutes until crisp and lightly golden. Remove from oven and cover the surface with baking paper and a damp cloth and leave to cool. 4. Whip 200ml cream to stiff peaks, add Bailey's and whip to combine. Spoon whipped cream mixture over meringue to within 1cm of all edges. Sieve and sprinkle cocoa powder evenly over the whipped cream mixture. With the meringue placed long side towards you, and using the paper to assist you, roll up the meringue like a jelly-roll to form a long log shape, enclosing filling. Place roulade on platter, seam side down. Refrigerate at least 2 hour and up to 6 hours. 5. To make a chocolate sauce, melt chocolate and 30ml cream in a heatproof bowl over simmering water. Serve roulade chilled, sliced, with the chocolate sauce.