Hazelnut Praline Log Cake -

Hazelnut Praline Log Cake

A delicious log for the holidays. A recipe made by Michalak, made by several bloggers and revised by me for a gluten-free recipe.

Servings: 10 people

350 mL crème fraîche (placed in the freezer 15 minutes before preparing the ganache)
60 g date sugar
300 g mascarpone
3 tbsp hazelnut and cocoa spread (homemade or you can use Justin’s)

Place the whole liquid cream in the freezer for 15 minutes. Whip it with an electric whisk and when it begins to thicken, add the icing sugar. Pour a few more seconds until it is firm.
Pour the mascarpone into a large enough bowl, then loosen it with a fork. Add it to the mixture delicately while whisking with an electric whisk. Then add the spread and whisk again to incorporate everything.
Place the ganache in the fridge to rest. The best is to leave it in the fridge overnight.

Preheat the oven to 350°F. Separate the eggs, and keep the egg yolks to the side. Whisk egg whites and sugar for a few minutes until the mixture triples in volume.
Gently fold in the baking powder and sifted flour. Gently add the eggs, and the oil.
Pour onto a baking sheet. You can spray the pan before pouring the batter to prevent the cake from sticking. If you have a silicone one, it will not be very necessary to spray it with oil beforehand.
Cook 10 minutes and quickly unmold at the end of cooking under a clean, damp tea towel. Be patient because the cake can break if you go too fast. Once unmolded, roll it up using the tea towel. Let cool.

Roast the hazelnuts on a baking sheet covered with parchment paper for 10 minutes at 350°F. Once out of the oven, rub them with a clean cloth to remove the skin. Let it cool.
Heat the sugar and water in a saucepan, stirring constantly. Date sugar will not make syrup like regular sugar. So don't expect the sugar and water to caramelize.
Add 200g of hazelnuts and mix. Add the butter while stirring to incorporate it well.
Pour everything onto baking paper and let cool. Once the caramelized hazelnuts have cooled, mix them with the rest of the hazelnuts for 5-10 seconds. You will therefore have small and large pieces of hazelnuts that you will add as toppings.

Unroll the cake. Remove the small brown skin from the cake if necessary.
Spread a layer of ganache on the cake without putting too much to prevent it from overflowing when you roll the cake. You can add chopped praline and some caramelized hazelnuts on the ganache if you wish. Roll the cake gently to prevent it from breaking.
Cover the top and sides of the log with the ganache. Add the caramelized hazelnuts using a spatula or your hands. Sprinkle a little chopped praline over the log.
Place the log in the fridge for a few hours before serving.