Spice Roulade with Custard sauce!

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 By request!

I had a dinner party about a week ago at my home. Wee Bear and I invited three couples to a six course dinner starting with the savory Jalapeno crackers, Thyme Roasted Marcona almonds and Veggie shooters. Once seated, I served Pumpkin Soup with popcorn garnish.Following much crying for seconds, I served the Field greens, pear and gorgonzola salad, that I would have blogged about today, but, a request came in from Rae in Toronto, for  "Spice Roulade with Apple filling" and a creamy "custard sauce". Rae wants to served this yummy cake for Thanksgiving. I like to honor requests as quickly as possible, which is usually three weeks out, but, Thanksgiving is two blogs away!! So here goes Rae!!

Spice Roulade with Custard Sauce
Adapted from Eva Kenly

Cake 
1 1/2 c. walnuts (7 ounces)
3/4 c. sugar
2 T. flour
3/4 tsp. baking powder
1 tsp. ginger
2 tsp. cinnamon
1/4 tsp. cloves
dash of fresh nutmeg
5 eggs, at room temperature and separated
pinch of salt
2 T. powdered sugar

Filling 

3 apples (12 ounces) peeled, cored and cut into small dice

I used a mix of granny smith, Figi and Mcintosh

4 ounces dry apricots, snipped into mall dice (I used Turkish, found at Whole Foods)

1 T. butter

1 T. lemon juice

lemon zest

2 T. sugar, or to taste

 Preheat your oven to 350 F.

 

  Butter a jelly roll pan (12½ x 17½ by 1 " deep). I didn't have this size, so I used my broiler pan, which turned out perfect! Line the pan with parchment paper and butter this and dust with flour, shaking out the excess. This is the most important step....you'll thank me later!!

 

 In a food processor, fitted with a steel blade, chop the walnuts with 1/4 cup of the sugar until finely chopped. Add the flour, baking powder and spices. Pulse to mix and remove to a large bowl.

Using the same food processor bowl (no need to clean), add the egg yolks and 1/4 cup sugar, process until light in color. Transfer to bowl with the nut mixture and mix well, using a spatula or spoon.

In another clean bowl, beat the room temperature egg whites with salt until peaks form. Gradually add remaining 1/4 cup sugar and continue beating until firm, but not dry.

 

 Fold in 1/4 of the egg whites into the nut mixture to lighten, then gently fold in remaining egg whites

  

Pour into prepared pan and bake for 12-15 minutes. You can test with a toothpick, it should come out clean.....DON'T OVER COOK!!

 

Remove from oven and allow to cool for 5 minutes. Turn out on to a DAMP Tee Towel....yes I said damp!! You have now thanked me for buttering, using parchment paper and buttering and flouring again!! Now you'll thank me again!! The slightly damp towel helps to keep the cake moist and when you roll it up in the tee towel, it won't crack!You are rolling it from the long side (making it elegantly long). Roll the towel, right into the cake, just like a cinnamon roll with a tee towel filling!!  Tricks of my trade!! Hahaha! 

 

Roll up the cake in the tee towel and let it cool completely.

 

 Filling:

 
While the cake is cooling, in a large saucepan, heat the butter, add the apples, apricots, lemon juice and zest and cook, over low heat, until tender. Add sugar to taste and cook over high heat until all liquid has evaporated, stirring constantly.

 

Remove to a plate and cool.

Unroll the cake carefully and spread the filling. Roll up again, with the help of the towel being careful to not roll the towel into the interior. It will roll easily, as it has already been in the position while it cooled. 

 
If ends appear dry and unattractive, cut them off diagonally and pop them in your mouth! Place on serving platter and sift the powder sugar over the top! YUM!

 

I like to serve my cake with a custard sauce.

Custard Sauce

1 c. milk
1 c. heavy cream
1/2 tsp. vanilla 
5 egg yolks  
1/2 c. sugar

In a heavy saucepan, bring the milk and cream to a boil. Redusce heat, add vanilla, and simmer for 4 minutes.

 

 Beat egg yolks and sugar until light in color and thick. Beat in 1/2 cup of the hot milk and cream mixture.

 

 Pour mixture back into saucepan with remaining milk and cook, over low heat, until custard thickens and coats the back of a spoon. DO NOT BOIL! Strain and cool. I serve at room temperature...........can be made a few hours ahead.

*Caramel sauce would also be yummy with this.
*Garnish with a couple mint leaves (optional) I didn't on the red plates as I didn't want the dessert to read Christmas. But on the white plate above I did.

 

 

 

Filling Photo's

I found my Turkish apricots at Whole Foods, however,  I have used other brands and found them good.

 

 

Custard Sauce Photo's

 

 

The main course of my dinner party was Beef Wellington, which I do differently than tradition. I will be featuring this elegant dish in December as a Holiday option. I served it with Blues cheese and rosemary scallop potatoes and haricot verts with almonds.

See you on Wednesday, my favorite "Field greens, Pear and gorgonzola Salad"!! Buy your pears now, so they will be ripe for Thanksgiving! To hurry the process, put them in a paper bag along side a banana! 


Cheers!
JJ