Caramelized Pecan-Praline Roulade Recipe

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Caramelized Pecan-Praline Roulade
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Ingredients
18
Count
Nutrition
201
Calories
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Ingredients:

  • cooking spray
  • 1/4 tsp baking soda
  • 1 tsp kosher for passover vanilla extract
  • 1/4 tsp salt
  • 8 large egg whites
  • 4 large egg yolks
  • 1/4 tsp kosher for passover vanilla extract
  • 1/8 tsp salt
  • 3 large egg whites
  • 1/2 cup sugar
  • 1/2 cup water

Directions:

  1. To prepare cake, coat a 15 x 10-inch jelly-roll pan with cooking spray; line bottom with wax paper. Coat wax paper with cooking spray; dust with 2 tablespoons matzo meal.
  2. Preheat oven to 350°.
  3. Combine pecans, 1/4 cup matzo meal, 2 tablespoons Praline Powder, and baking soda in a food processor. Pulse 6 times or until coarsely ground.
  4. Combine 1 teaspoon vinegar, 1 teaspoon vanilla, 1/4 teaspoon salt, and 8 egg whites in a large bowl. Beat with an electric mixer at high speed until foamy. Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Combine 4 egg yolks and remaining 1/3 cup sugar in a medium bowl; beat until thick and pale, about 2 minutes. Stir in matzo mixture. Gently stir one-fourth of egg white mixture into egg yolk mixture; gently fold in remaining egg white mixture.
  5. Gently spread batter into prepared pan. Bake at 350° for 12 minutes or until cake springs back when touched lightly in center. Loosen cake from sides of pan, and turn out onto a dishtowel dusted with remaining 2 tablespoons matzo meal; carefully peel off wax paper. Cool 1 minute. Starting at end, roll up cake and towel together. Place, seam side down, on a wire rack; cool.
  6. To prepare filling, beat 1 teaspoon vinegar, 1/4 teaspoon vanilla, 1/8 teaspoon salt, and 3 egg whites with a mixer at high speed until foamy using clean, dry beaters. Combine 1/2 cup sugar and 1/2 cup water in a saucepan; bring to a boil. Cook, without stirring, until a candy thermometer registers 250°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form, about 3 minutes.
  7. Unroll cake carefully; remove towel. Place about 1 cup of filling in a small zip-top plastic bag. Spread remaining filling over cake, leaving a 1/2-inch margin around outside edges. Sprinkle 3 tablespoons Praline Powder over filling. Reroll cake; place, seam side down, on a platter. Snip off an 1/8-inch opening in 1 bottom corner of bag; pipe filling over the top of roulade. Sprinkle with remaining 1 tablespoon Praline Powder.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 201.08 Kcal (842 kJ)
Calories from fat 99.18 Kcal
% Daily Value*
Total Fat 11.02g 17%
Cholesterol 62.32mg 21%
Sodium 179.04mg 7%
Potassium 130.42mg 3%
Total Carbs 20.06g 7%
Sugars 16.3g 65%
Dietary Fiber 1.48g 6%
Protein 7.09g 14%
Vitamin C 0.1mg 0%
Iron 0.7mg 4%
Calcium 22.9mg 2%
Amount Per 100 g
Calories 206.8 Kcal (866 kJ)
Calories from fat 102 Kcal
% Daily Value*
Total Fat 11.33g 17%
Cholesterol 64.09mg 21%
Sodium 184.12mg 7%
Potassium 134.13mg 3%
Total Carbs 20.63g 7%
Sugars 16.77g 65%
Dietary Fiber 1.52g 6%
Protein 7.29g 14%
Vitamin C 0.1mg 0%
Iron 0.7mg 4%
Calcium 23.6mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.6
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free

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