Monday, 12 May 2014

Almond Roulade with Lemon and Lime Curd Cream

We saw a recipe for an Almond Roulade in the Waitrose Weekend paper (8 May 2014) and, having made our own Lemon and Lime Curd recently, decided to give it a go.

It was surprisingly easy to make the roulade.  Just a few ingredients were required -
4 eggs (separated)
100g ground almonds
100g caster sugar

Firstly, the egg yolks and sugar were mixed well (we used a hand mixer) until the mix was light in colour and 'strandy whisk tracks' could be seen when the beaters were removed.

Secondly, the almonds were folded into the egg/sugar mix swiftly.

Finally, the egg whites were beaten to soft peak and rapidly (but gently) mixed through the almond/egg/sugar.

This was then carefully turned out into a lined swiss roll tin and lightly smoothed before being placed in a warmed oven (180ÂșC) for 11 minutes...
....when it was golden brown and almost firm to the touch.

The roulade was turned out onto a sugared piece of baking parchment and the backing parchment was removed.  We were delighted at how well the parchment came away from the cake.

After cooling completely, the lemon and lime curd was spread over the cake, leaving a gap around the edges.  Then 200ml of cream (which had been ably whipped by Sous Chef J) was carefully spread across (this is a little tricky and next time we'll make sure the cream is a little less stiffly whipped).

Lastly, the roulade was rolled up from a short end, placed in a carry case and put in the fridge to chill.

After chilling, the top was dusted with icing sugar before the roulade was sliced ready to be served.
The Waitrose recipe states it serves 6-8 but, with our slices (about 1cm thick) we think it could stretch to 12 helpings.  A smaller helping reduces the calories per slice... and makes the roulade last longer.

Sous Chef J said "the only downside is that it's eaten too easily" which, coming from a 'discerning' eater (fussy) is praise indeed!

We think this is a great naturally Gluten Free dessert that isn't meringue, fruit or chocolate... give it a try, it's easier than you think.  It could easily be made into a Swiss roll if you wanted to make a speedy pud with readymade jam and then it would be fat free and dairy free too... and those who aren't on special diets would have no idea!

1 comment:

  1. Thank you for this recipe, L and J. I love this dessert and have lent my copy (in Women Chefs of Britain) and couldn't remember the quantities. Try adding the grated rind of a lemon to the roulade mix, it's very nice!
    I am lucky enough to be able to pick the lemons off my tree....and the almond blossom is out at the moment, so just the right time to make this delicious pud!