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Recipe: Pecan Roll with Whipped Cream Filling (Hungarian)

Desserts - Cakes
PECAN ROLL (HUNGARIAN)

7 eggs, separated
3 tsp vanilla, divided use
1 cup plus 2 tbsp sifted powdered sugar, divided use (plus additional for rolling and garnish)
8 oz (2 cups) pecans, finely ground
1 tsp baking powder
1 cup heavy (whipping) cream (for the filling)

Preheat oven to 375 degrees F. Line a 15x10x1-inch jelly roll pan with parchment paper.

In small mixer bowl combine egg yolks and the 2 teaspoons vanilla. Gradually add the 1/2 cup powdered sugar, beating with electric mixer about 5 minutes or till the mixture is thick and lemon-colored.

Combine ground pecans and baking powder; fold into egg yolks. Set aside. Wash beaters.

In large mixer bowl beat egg whites to soft peaks (tips curl over). Gradually add 1/4 cup powdered sugar, beating to stiff peaks (tips stand straight). Fold a small portion of egg whites into yolk mixture. Then gently fold yolk mixture into remaining whites.

Spread the batter evenly in the pan.

Bake at 375 degrees F 13-15 minutes. Immediately loosen edges.

Sprinkle a clean towel with a little additional powdered sugar and invert cake onto towel. Remove paper. Roll up cake and towel together, starting at long side. Cool.

Whip the cream, the remaining 2 tbsp powdered sugar, and the remaining 1 tsp vanilla to soft peaks.

Unroll cooled cake; spread with cream mixture. Roll up cake and filling. Chill several hours.

Before serving sprinkle roll with additional powdered sugar, if desired. To serve, cut into slices.

Servings: 8
From: Annemarie Huste
Source: magazine clipping
MsgID: 0311009
Shared by: Betsy at Recipelink.com
Board: International Recipes at Recipelink.com
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