Carrot Roulade
6 eggs, separated
1 cup granulated sugar
¼ cup kirsch
1 ¾ cups almonds, round
1 cup carrots, grated
¾ tsp. cinnamon
Dash of nutmeg
¼ tsp. mace
1 tsp powdered ginger
1 tbs. baking powder
Filling:
1 pound cream cheese, at room temperature
1 cup butter, at room temperature
2 tbs. grated orange peel
1 tsp, lemon juice
½ cup pecans, minced
Double recipe of Royal Icing
Powdered sugar for garnish
Preheat oven to 375 degrees F.
• Beat egg yolks and sugar in an electric mixer until they are light colored and form thick ribbons when the beater is lifted.
• Gently fold in carrots, kirsch and almonds into the yolks with a spatula.
• Mix together the cinnamon, nutmeg, ginger, mace and baking powder and sift it over the top.
• Beat the whites until they form stiff peaks and fold them into the carrot mixture.
• Line a 10 x 15 inch jelly roll pan with oiled parchment paper and pour the batter in.
• Bake for 15 -18 minutes or until puffy and golden on top and firm to the touch.
• Invert the cake unto a smooth dish towel that has been dusted with powdered sugar. Gently take off the parchment paper and replace with a fresh piece.
• Roll it in longwise and cover it with a towel until it is cool.
• Beat all the ingredients for the filling together and spread then over the cake.
• Roll it into a log with the seam side down.
Cover it with the Royal Icing using a pastry brush. Refrigerate until it is ready to use.
You can do the whole cake up to the point of the frosting and freeze and then defrost the cake and frost it afterwards.
Yield: Serves 10
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