Ginger-Pecan Roulade with Honey-Glazed Pecans

Name: Ginger-Pecan Roulade with Honey-Glazed Pecans
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: German, European
Ingredients: 118 milliliters chopped crystallized ginger; 79 milliliters packed dark brown sugar; 5 larges eggs, separated; 8 servings Honey-glazed pecans; 1 Tbsp granulated sugar plus additional for sprinkling; 1 teaspoon ground cinnamon; 1 teaspoons ground cloves; 2 teaspoons ground ginger; 296 milliliters heavy cream; 177 milliliters pecans, toasted and cooled; 1 teaspoons salt; 59 milliliters 1/2 stick unsalted butter, melted, plus additional for brushing pan; 79 milliliters unsulfured molasses

The recipe Ginger-Pecan Roulade with Honey-Glazed Pecans is ready in roughly 5 hours and is definitely a great gluten free and vegetarian option for lovers of European food. This recipe makes 8 servings with 544 calories, 6g of protein, and 40g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. If you have crystallized ginger, salt, butter, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 350°F. Line bottom and sides of a 15- by 10- by 1-inch jelly-roll pan with foil, dull side up, and brush with melted butter. Dust pan with flour, knocking out excess.

Ingredients you will need

Butter

All Purpose Flour

Jelly

Roll

Equipment you will use

Aluminum Foil

Oven

Frying Pan

Finely grind pecans with cake flour, cocoa, spices, and salt in a food processor. Beat together yolks, brown sugar, and molasses with an electric mixer at high speed until mixture is very thick and pale brown and forms a ribbon when beater is lifted, about 2 minutes with a standing model and 5 minutes with a hand-held.

Ingredients you will need

Brown Sugar

Cake Flour

Molasses

Pecans

Spices

Cocoa Powder

Egg Yolk

Salt

Equipment you will use

Hand Mixer

Food Processor

Fold in pecan mixture gently but thoroughly.

Ingredients you will need

Pecans

Transfer 1 cup batter to another bowl and fold in 1/4 cup melted butter, then fold butter mixture into remaining batter gently but thoroughly.

Ingredients you will need

Butter

Equipment you will use

Bowl

Beat whites with cleaned beaters in another bowl until they just hold soft peaks (do not overbeat). Stir one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly.

Equipment you will use

Bowl

Spread batter evenly in jelly-roll pan and bake in middle of oven until set and firm to the touch, about 12 minutes. Cool in pan on a rack and cover with plastic wrap.

Ingredients you will need

Spread

Jelly

Roll

Wrap

Equipment you will use

Plastic Wrap

Oven

Frying Pan

Beat cream with sugar until it just holds stiff peaks, then fold in 6 tablespoons crystallized ginger.

Ingredients you will need

Candied Ginger

Cream

Sugar

Put an 18-inch length of foil on a work surface and sprinkle with some sugar. Invert cake onto foil sheet and gently peel off foil from top. Spoon three fourths of whipped cream over cake, leaving a 1/2-inch border around edges.

Ingredients you will need

Whipped Cream

Sugar

Equipment you will use

Aluminum Foil

Beginning with a short side and using foil as an aid, roll up cake, jelly-roll fashion, and transfer, seam side down, to a platter.

Ingredients you will need

Jelly

Roll

Equipment you will use

Aluminum Foil

Just before serving, spoon remaining whipped cream on top of roulade and sprinkle with honey-glazed pecans and remaining crystallized ginger.

Ingredients you will need

Candied Ginger

Candied Pecans

Whipped Cream

Honey

• Cake layer can be made 2 days ahead and kept, wrapped well in plastic wrap, at room temperature.• Roulade may be filled and rolled 1 day ahead, then chilled, covered.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Equipment

Ingredients

Servings:

118milliliters

chopped crystallized ginger 79milliliters

packed dark brown sugar 5larges

eggs, separated 8servings

Honey-glazed pecans 1Tbsp

granulated sugar plus additional for sprinkling 1teaspoon

ground cinnamon 1teaspoons

ground cloves 2teaspoons

ground ginger 296milliliters

heavy cream 177milliliters

pecans, toasted and cooled 1teaspoons

salt 59milliliters

1/2 stick unsalted butter, melted, plus additional for brushing pan 79milliliters

unsulfured molasses

Recommended wine: Dornfelder, Riesling

Dornfelder and Riesling are great choices for German. Beer might seem like the natural pick for German food, but German riesling pairs wonderfully with seafood and schnitzel, while a German red like Dornfelder goes well with beef and game meat. One wine you could try is Heinz Eifel Shine Dornfelder Sweet Red. It has 3.5 out of 5 stars and a bottle costs about 12 dollars.