Gingerbread Roulade with Caramel and Glaceed Fruits Recipe

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Gingerbread Roulade with Caramel and Glaceed Fruits
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Ingredients
27
Count
Nutrition
1422
Calories
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Ingredients:

Directions:

  1. For cake: Preheat oven to 350°F. Butter 15 1/2x10 1/2x1-inch baking sheet. Line with waxed paper; butter and flour paper.
  2. Using electric mixer, beat yolks and 3/4 cup sugar in large bowl until mixture falls in heavy ribbon when beaters are lifted, about 5 minutes. Beat in melted butter, molasses and vanilla. Sift flour, baking powder, spices and salt over yolk mixture; fold in gently. Using clean dry beaters, beat whites and cream of tartar in another large bowl until soft peaks form. Gradually add remaining 2 tablespoons sugar, beating until stiff but not dry. Fold whites into yolk mixture in 3 additions. Spread batter evenly in prepared sheet.
  3. Bake cake until tester inserted into center of cake comes out clean, about 15 minutes. Cut around baking sheet sides to loosen cake. Lay kitchen towel on work surface; dust with powdered sugar. Turn cake out onto towel; peel off paper. Brush cake with brandy. Starting at 1 long side, roll up warm cake together with towel jelly-roll style. Cool cake in towel.
  4. For filling: Beat all ingredients in medium bowl until stiff peaks form. Unroll cake. Spread with filling. Roll up cake only (not towel). Place seam side down on long platter and refrigerate.
  5. For frosting: Stir brown sugar and cream in heavy small saucepan over medium-low heat until sugar dissolves and mixture simmers. Place in freezer until cold, about 15 minutes. Beat butter, powdered sugar and spices in medium bowl until fluffy. Beat in cold brown sugar mixture. Spread frosting all over cake. Chill until set, at least 2 hours. (Can be made 2 days ahead. Cover; chill.)
  6. For caramel: Stir sugar, water and corn syrup in heavy small saucepan over low heat until sugar dissolves, occasionally brushing pan sides with wet pastry brush. Increase heat and boil without stirring until syrup is deep amber color, swirling pan occasionally, about 5 minutes. Using teaspoon and working quickly, drizzle caramel over cake. (Can be prepared 6 hours ahead; chill.)
  7. Serve cake with fruits, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1421.57 Kcal (5952 kJ)
Calories from fat 722.03 Kcal
% Daily Value*
Total Fat 80.23g 123%
Cholesterol 197.07mg 66%
Sodium 1245.89mg 52%
Potassium 2624.66mg 56%
Total Carbs 160.4g 53%
Sugars 102.35g 409%
Dietary Fiber 0.39g 2%
Protein 15.85g 32%
Vitamin C 0.4mg 1%
Vitamin A 0.3mg 10%
Iron 0.9mg 5%
Calcium 146.8mg 15%
Amount Per 100 g
Calories 435.72 Kcal (1824 kJ)
Calories from fat 221.31 Kcal
% Daily Value*
Total Fat 24.59g 123%
Cholesterol 60.4mg 66%
Sodium 381.87mg 52%
Potassium 804.48mg 56%
Total Carbs 49.16g 53%
Sugars 31.37g 409%
Dietary Fiber 0.12g 2%
Protein 4.86g 32%
Vitamin C 0.1mg 1%
Vitamin A 0.1mg 10%
Iron 0.3mg 5%
Calcium 45mg 15%

* 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

  • 35
    Points
  • 39
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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