Time: 2 hours
This is a light, delicious and gluten-free dessert. Perfect for high noon tea, fancy events or just because…
Music Selection: George Ezra – Budapest
6 large egg whites at room temperature
2/3 cup finely ground (and roasted) hazelnuts, plus one extra Tablespoon
1 small pkg instant vanilla pudding (153 g)
1 1/3 cups sugar
1 1/3 cup whipping cream
1 tsp vanilla
2 cans (10 oz each) mandarin orange segments, drained
½ cup bittersweet or dark chocolate chips
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper cut to fit the bottom of the pan.
In large bowl, beat the egg whites. Slowly beat in the sugar 1/3 of a cup at a time until stiff, shiny peaks.
If you are using hazelnuts, grind them into coarse powder, then roast them for 5 minutes at 350 degrees. In a bowl, mix 2/3 cup of hazelnuts with 6 Tbsp of the vanilla instant pudding.
With a spatula, fold in the nuts into the eggs gently. Spread over the parchment paper and bake for 22 – 25 minutes (it should be a light brown with no soft spots but you also don’t want it crispy). Remove from oven and let cool completely.
In another bowl, beat the whipping cream with the remaining vanilla instant pudding and a teaspoon of vanilla. Beat until thick and stiff peaks.
Using a second cookie sheet and extra parchment paper, lay the parchment paper over the cooled cake. Then place bottom of second cookie sheet and carefully flip the cake. Gently remove the parchment paper so it does not tear.
Using a spatula, spread the whipped cream evenly over the cake. Then lay the oranges in rows (you should have enough for 4 rows).
Using the bottom parchment paper and starting on long side, gently roll the cake. Put on a serving platter with seam side down.
In a small microwaveable bowl, put the chocolate chips and microwave in 30 second intervals, mixing each time, until smooth. Using a spoon, drizzle the chocolate all over the cake. Sprinkle with remaining nuts.
You can chill this for a few hours or serve immediately!