Dulce de leche and walnut roll

Roll with Dulce de Leche and Nuts: A Delicious Dessert for the Weekend

Welcome to the culinary world of sweets! Today, I present you with a recipe that will bring a touch of joy to your weekend: roll with dulce de leche and nuts. This dessert is not only a pleasure for the taste buds but also a true delight for the eyes. I will guide you through the steps carefully, so you achieve a perfect result, and in the end, don't forget to enjoy every bite!

Preparation Time:
- Active time: 30 minutes
- Baking time: 20 minutes
- Total time: 50 minutes
- Number of servings: 8-10

History of the Roll with Dulce de Leche:
Rolls are desserts with a long history, being popular in many cultures around the world. Each variant has its own story and special ingredients. Dulce de leche is also a traditional ingredient used in various desserts, bringing an intense caramel flavor. Combining it with nuts makes our roll a perfect choice for any occasion.

Ingredients:

*For the base:*
- 4 eggs (fresh and of high quality)
- 4 tablespoons of flour (preferably type 00 for a fine texture)
- 4 tablespoons of sugar (depending on your preferences, you can also use brown sugar for a more caramelized taste)
- 1 pinch of salt
- 1 teaspoon of baking powder (make sure it is fresh for optimal rising)
- 1 teaspoon of vanilla extract (for an inviting aroma)

*For the cream:*
- 100 g of dulce de leche (you can also use homemade dulce de leche by boiling condensed milk, as described by Florin)
- 200 ml of cream (ideally fresh and cold)
- 100 g of nuts (preferably finely ground Romanian walnuts)
- 1 tablespoon of cocoa (for a taste contrast)
- 1 tablespoon of whiskey cream (optional, but recommended for added flavor)

Preparation Steps:

1. Preparing the Base:
- Start by separating the egg whites from the yolks. Make sure the bowls are clean, as any trace of fat can prevent the egg whites from whipping well.
- Beat the egg whites together with a pinch of salt until they form a foam. Then, gradually add the sugar, continuing to mix until you get a firm and shiny meringue.
- In another bowl, mix the yolks with the vanilla extract. Gradually add them over the egg whites, gently folding with a spatula to avoid deflating the mixture.
- Sift the flour mixed with baking powder over the egg mixture and gently incorporate it with upward movements to keep it airy.

2. Baking the Base:
- Preheat the oven to 180 degrees Celsius. Line a 25x35 cm baking tray with parchment paper.
- Pour the mixture into the tray and level the surface.
- Bake for 18-20 minutes, or until the base is golden brown and slightly pulling away from the edges. Check with a toothpick test: if it comes out clean, the base is ready.

3. Cooling the Base:
- Prepare a clean kitchen towel, slightly larger than the size of the tray, and sprinkle sugar over its entire surface. This trick will help prevent the roll from sticking.
- Remove the base from the oven and, with a quick motion, flip it onto the towel. Carefully remove the parchment paper.
- Rolling with the help of the towel, form a roll and let it cool completely.

4. Preparing the Cream:
- Finely grind the nuts so that they integrate perfectly into the cream.
- Whip the cream until firm, adding a teaspoon of vanilla sugar at the end.
- In a separate bowl, mix dulce de leche with a tablespoon of cream, homogenizing well. Then, add the remaining cream and ground nuts. Incorporate the cocoa and whiskey cream, gently mixing until you achieve a homogeneous composition.

5. Assembling the Roll:
- Carefully unroll the roll, taking care not to break it.
- Spread the cream evenly over the entire surface of the base and roll it up again, using the towel for assistance.
- Wrap the roll in plastic wrap and refrigerate for at least an hour to firm up, but if you're short on time, you can skip this step.

6. Serving:
- Once it has set, cut the roll into equal-sized portions. You can sprinkle it with cocoa or powdered sugar for an elegant look.
- Serve with a glass of sweet wine or a cup of coffee to contrast with the sweetness of the dessert.

Practical Tips:
- Ensure all ingredients are at room temperature for better homogenization.
- You can replace whiskey cream with rum essence or simply omit it if you prefer a non-alcoholic version.
- If you want a more intense flavor, you can add a little coffee extract to the cream.

Frequently Asked Questions:
1. Can I use another type of flour?
Yes, you can use whole wheat or gluten-free flour, but the textures may vary.

2. Can the roll be frozen?
Yes, the roll can be frozen after it has cooled completely, but it is recommended to consume it fresh.

3. What can I do with the leftover dulce de leche?
You can use dulce de leche on pancakes, ice cream, or in cakes.

Nutritional Benefits:
The roll with dulce de leche and nuts provides a source of energy due to the natural sugars in dulce de leche and the proteins in eggs. Nuts add essential fatty acids, vitamins, and minerals.

In conclusion, this roll with dulce de leche and nuts is not only a delicious dessert but also a pleasant cooking experience. I wish you much success and enjoyment in preparing this recipe! Enjoy!

 Ingredients: Base: 4 eggs, 4 tablespoons flour, 4 tablespoons sugar, 1 pinch of salt, 1 teaspoon baking powder, 1 teaspoon vanilla essence. Cream: 100g dulce de leche, 200ml whipped cream, 100g walnuts, 1 tablespoon cocoa, 1 tablespoon whiskey cream.

 Tags:  walnut roll