Ginger-Pecan Roulade with Honey-Glazed Pecans

Vegetarian
Gluten Free
Health score
2%
Ginger-Pecan Roulade with Honey-Glazed Pecans
300 min.
8
548kcal

Suggestions


Indulge in the delightful flavors of our Ginger-Pecan Roulade with Honey-Glazed Pecans, a stunning dessert that is both vegetarian and gluten-free. This exquisite treat is perfect for any occasion, whether you're hosting a dinner party, celebrating a special event, or simply looking for a unique snack to impress your friends and family. With its rich combination of crystallized ginger, toasted pecans, and a luscious whipped cream filling, this roulade is sure to tantalize your taste buds.

Imagine the warm, inviting aroma of spices wafting through your kitchen as you prepare this elegant dessert. The process of rolling the cake into a beautiful spiral not only creates a visually stunning presentation but also ensures that each slice is a perfect blend of flavors and textures. The honey-glazed pecans add a delightful crunch, while the creamy filling balances the sweetness of the cake.

Ready in just 300 minutes, this recipe serves eight and boasts a satisfying 548 calories per serving. It's an ideal choice for those looking to impress with a sophisticated yet approachable dessert. Whether served as an antipasti, starter, or a sweet snack, the Ginger-Pecan Roulade is a culinary masterpiece that will leave your guests raving. So, gather your ingredients and get ready to create a dessert that is as delicious as it is beautiful!

Ingredients

  • 0.5 cup candied ginger chopped
  • 0.3 cup t brown sugar dark packed
  • large eggs separated
  • servings candied pecans 
  • tablespoon granulated sugar for sprinkling
  • teaspoon ground cinnamon 
  • 0.5 teaspoon ground cloves 
  • 1.5 teaspoons ground ginger 
  • 1.3 cups cup heavy whipping cream 
  • 0.8 cup pecans cooled toasted
  • 0.5 teaspoon salt 
  • 0.3 cup butter unsalted melted for brushing pan
  • 0.3 cup blackstrap molasses 

Equipment

  • food processor
  • bowl
  • frying pan
  • oven
  • plastic wrap
  • hand mixer
  • aluminum foil

Directions

  1. Preheat oven to 350°F. Line bottom and sides of a 15- by 10- by 1-inch jelly-roll pan with foil, dull side up, and brush with melted butter. Dust pan with flour, knocking out excess.
  2. Finely grind pecans with cake flour, cocoa, spices, and salt in a food processor. Beat together yolks, brown sugar, and molasses with an electric mixer at high speed until mixture is very thick and pale brown and forms a ribbon when beater is lifted, about 2 minutes with a standing model and 5 minutes with a hand-held.
  3. Fold in pecan mixture gently but thoroughly.
  4. Transfer 1 cup batter to another bowl and fold in 1/4 cup melted butter, then fold butter mixture into remaining batter gently but thoroughly.
  5. Beat whites with cleaned beaters in another bowl until they just hold soft peaks (do not overbeat). Stir one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly.
  6. Spread batter evenly in jelly-roll pan and bake in middle of oven until set and firm to the touch, about 12 minutes. Cool in pan on a rack and cover with plastic wrap.
  7. Beat cream with sugar until it just holds stiff peaks, then fold in 6 tablespoons crystallized ginger.
  8. Put an 18-inch length of foil on a work surface and sprinkle with some sugar. Invert cake onto foil sheet and gently peel off foil from top. Spoon three fourths of whipped cream over cake, leaving a 1/2-inch border around edges.
  9. Beginning with a short side and using foil as an aid, roll up cake, jelly-roll fashion, and transfer, seam side down, to a platter.
  10. Just before serving, spoon remaining whipped cream on top of roulade and sprinkle with honey-glazed pecans and remaining crystallized ginger.
  11. • Cake layer can be made 2 days ahead and kept, wrapped well in plastic wrap, at room temperature.• Roulade may be filled and rolled 1 day ahead, then chilled, covered.

Nutrition Facts

Calories548kcal
Protein4.99%
Fat64.24%
Carbs30.77%

Properties

Glycemic Index
16.14
Glycemic Load
5.71
Inflammation Score
-6
Nutrition Score
10.095217389905%

Flavonoids

Cyanidin
1mg
Delphinidin
0.68mg
Catechin
0.67mg
Epigallocatechin
0.52mg
Epicatechin
0.08mg
Epigallocatechin 3-gallate
0.21mg

Nutrients percent of daily need

Calories:547.85kcal
27.39%
Fat:39.89g
61.37%
Saturated Fat:14.77g
92.29%
Carbohydrates:43g
14.33%
Net Carbohydrates:40.88g
14.86%
Sugar:39.1g
43.44%
Cholesterol:173.52mg
57.84%
Sodium:320.15mg
13.92%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.97g
13.93%
Manganese:0.89mg
44.59%
Selenium:13.98µg
19.97%
Vitamin A:898.93IU
17.98%
Vitamin B2:0.23mg
13.46%
Magnesium:53.81mg
13.45%
Phosphorus:116.49mg
11.65%
Iron:2.01mg
11.18%
Calcium:110.06mg
11.01%
Copper:0.22mg
10.76%
Potassium:342.77mg
9.79%
Vitamin B6:0.19mg
9.35%
Vitamin D:1.33µg
8.84%
Fiber:2.12g
8.47%
Vitamin B5:0.79mg
7.9%
Zinc:0.98mg
6.56%
Vitamin E:0.98mg
6.54%
Vitamin B1:0.09mg
5.85%
Vitamin B12:0.35µg
5.83%
Folate:18.62µg
4.65%
Vitamin K:2.36µg
2.25%
Vitamin B3:0.34mg
1.7%
Source:Epicurious