Hazelnut & Almond Nougat Roll - Cuisine Magazine - From New Zealand to the World
You have to make and fill the roll on the same day, but then it keeps refrigerated for up to four days.
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Cooking tools:
- Food processor
- Swiss roll tin
- Sifter
- Kitchen scale
- Oven
- Mixing bowl
- Whisk
- Spatula
- Parchment paper
- Measuring spoon
Ingredients
- 50g hazelnuts, roasted and skinned
- 4 eggs
- 150g caster sugar, plus extra for sprinkling
- pinch of salt
- 100g flour
- 1⁄2 teaspoon baking powder
- 25g butter, melted
- 100g brittle almond nougat or turrón
- 200ml cream, whipped to soft peaks
- 60ml nut liqueur such as Frangelico or amaretto
- icing sugar for dusting
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