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Ingredientes
- Unsalted butter as needed
- 4 ounce grnd hazelnuts
- 1 tsp baking pwdr
- 1/4 tsp salt
- 6 lrg Large eggs
- 1/2 c. Splenda
- 1 tsp vanilla extract
- 4 lrg egg yolks
- 2 Tbsp. Splenda
- 1 pch salt
- 1/2 c. Marsala
- 3/4 c. whipping cream
Direcciones
- Grease a 15- by 10- by 1-inch pan with butter. Line with parchment paper and grease with butter again. Preheat the oven to 350 degrees.
- Combine the hazelnuts, baking pwdr and salt. Separate the Large eggs. With an electric mixer, beat the yolks and Splenda with an electric mixer till thick and lemon coloured, 3 to 4 min. Beat in the vanilla. Mix in the hazelnuts.
- With a clean bowl and beaters, beat the egg whites to hard peaks. Stir 1/4 into the hazelnut mix. Mix in 1/2 of the remaining whites till barely combined and then the remaining 1/2 till thoroughly combined. Spread proportionately into the prepared pan. Bake for 20 to 25 min till the top springs back when pressed lightly.
- Wring a clean dish towel out in cool water. Flip the cake along with the parchment paper onto the towel with the long edge along the long edge of the towel. Roll up lengthwise and let sit on a rack till cold.
- Zabaglione Cream: In a stainless steel bowl, whisk the egg yolk, Splenda and Marsala together. Fill another larger bowl 1/4 full with iced water. Set aside.
- Place the egg mix over a pot of simmering water, whisking constantly till the mix triples in volume and falls in a ribbon from the whisk, 3 to 5 min. Immediately put the bowl over the bowl of iced water and whisk till cool.
- Whip the cream to soft peaks. Fold into the egg mix and chill till ready to use.
- Unroll cake and spread proportionately with the Zabaglione Cream, leaving a 1-inch border on all sides. Loosely roll up, using the parchment paper to aid in rolling. Chill for at least 2 hrs before serving.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 8 servings | |
| Calories 250 | |
| Calories from Fat 128 | 51% |
| Total Fat 14.56g | 18% |
| Saturated Fat 5.16g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 278mg | 93% |
| Sodium 311mg | 13% |
| Potassium 127mg | 4% |
| Total Carbs 20.71g | 6% |
| Dietary Fiber 0.6g | 2% |
| Sugars 16.69g | 11% |
| Protein 7.24g | 12% |
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