An almond roulade with hazelnut praline cream is a dessert that combines lightness, texture, and indulgence in perfect harmony. The almond sponge is soft, airy, and delicately flavored, while the hazelnut praline cream adds a rich, nutty depth that melts on the tongue. This roulade is both elegant and comforting, ideal for festive occasions, afternoon tea, or as a show-stopping dessert for special dinners. The combination of almonds and hazelnuts creates a symphony of flavors—sweet, roasted, and buttery—that feels luxurious yet balanced.
The Essence of the Roulade
A roulade, or Swiss roll, is a rolled sponge cake filled with cream, jam, or ganache. In this version, the almond sponge provides a tender, slightly chewy base that’s easy to roll without cracking, while the hazelnut praline cream offers a smooth, luscious filling that complements the sponge’s lightness. The contrast between the airy cake and the creamy filling makes every bite irresistible. The praline adds a subtle crunch and caramelized flavor that elevates the dessert from simple to sophisticated.
The Harmony of Almond and Hazelnut
Almonds and hazelnuts are two of the most beloved nuts in pastry making. Almonds bring a delicate sweetness and a fine texture, while hazelnuts contribute a deeper, roasted flavor. When combined, they create a balance that’s both refined and comforting. The almond sponge is made with finely ground almonds, giving it a moist, tender crumb. The hazelnut praline cream, made with praline paste and whipped cream or buttercream, adds richness and complexity. Together, they form a dessert that’s light yet indulgent, elegant yet satisfying.
The Role of Praline
Praline is a confection made by caramelizing sugar and nuts—usually hazelnuts or almonds—then grinding them into a paste. It has a deep, nutty sweetness and a smooth texture that makes it perfect for creams, mousses, and fillings. In this roulade, praline paste is blended with cream and butter to create a silky, flavorful filling that pairs beautifully with the almond sponge. The result is a dessert that’s both delicate and decadent, with layers of flavor that unfold with every bite.
Choosing the Right Ingredients
Each ingredient in this roulade contributes to its texture and flavor.
Almonds
Use finely ground blanched almonds or almond flour for a smooth, tender sponge. Toasting them lightly before use enhances their flavor.
Eggs
Eggs are essential for structure and lightness. They should be at room temperature for maximum volume when whipped.
Sugar
Fine caster sugar dissolves easily and helps stabilize the whipped eggs.
Flour
A small amount of flour gives the sponge structure without making it heavy.
Butter
Melted butter adds richness and moisture to the sponge.
Praline Paste
Use high-quality hazelnut praline paste for the cream. It should be smooth, aromatic, and made with real nuts and caramelized sugar.
Cream or Butter
Depending on the desired texture, the praline cream can be made with whipped cream for lightness or buttercream for a richer result.
Ingredients for 8–10 Servings
For the Almond Sponge
- 4 large eggs, separated
- 100 g (½ cup) caster sugar
- 80 g (¾ cup) ground almonds
- 30 g (¼ cup) all-purpose flour
- 30 g (2 tablespoons) melted unsalted butter
- 1 teaspoon vanilla extract
- A pinch of salt
the Hazelnut Praline Cream
- 200 g (¾ cup) hazelnut praline paste
- 150 g (⅔ cup) unsalted butter, softened
- 100 ml (½ cup) heavy cream
- 1 teaspoon vanilla extract
- A pinch of salt
For Decoration
- Powdered sugar for dusting
- Toasted chopped hazelnuts or almond flakes
- Chocolate shavings (optional)
Preparing the Almond Sponge
- Preheat the oven: Set the oven to 180°C (350°F). Line a 30 x 40 cm (12 x 16 inch) baking tray with parchment paper.
- Whip the egg whites: In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add half the sugar and continue beating until glossy and firm.
- Whip the yolks: In another bowl, beat the egg yolks with the remaining sugar and vanilla extract until pale and thick.
- Combine: Gently fold the ground almonds and flour into the yolk mixture. Add the melted butter and mix lightly.
- Incorporate the whites: Fold the whipped egg whites into the batter in three additions, using a spatula to keep the mixture airy.
- Bake: Spread the batter evenly on the prepared tray and bake for 10–12 minutes, or until golden and springy to the touch.
- Roll while warm: Turn the sponge out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper, then roll the sponge gently with the towel from the short side. Let it cool completely in this shape to prevent cracking.
Preparing the Hazelnut Praline Cream
- Beat the butter: In a bowl, beat the softened butter until creamy and pale.
- Add the praline paste: Mix in the hazelnut praline paste and beat until smooth and well combined.
- Add the cream: In a separate bowl, whip the heavy cream until soft peaks form. Gently fold it into the praline mixture until smooth and fluffy.
- Chill: Refrigerate for 20–30 minutes to firm up slightly before spreading.
Assembling the Roulade
- Unroll the sponge: Carefully unroll the cooled sponge. It should be flexible and not crack.
- Spread the cream: Evenly spread the hazelnut praline cream over the surface, leaving a small border around the edges.
- Roll again: Gently roll the sponge back up, this time without the towel, keeping it tight but not compressed.
- Chill: Wrap the roulade in parchment paper and refrigerate for at least 1 hour to set.
- Decorate: Before serving, dust with powdered sugar and sprinkle with toasted nuts or chocolate shavings.
The Perfect Texture and Flavor
The almond sponge should be light, moist, and slightly elastic, with a delicate nutty flavor. The hazelnut praline cream should be smooth, rich, and aromatic, with a balance of sweetness and roasted depth. Together, they create a dessert that’s both airy and indulgent. The contrast between the soft sponge and the creamy filling makes each bite melt in the mouth, while the toasted nuts add a subtle crunch.
Variations and Add-Ins
- With chocolate: Add a layer of melted dark chocolate before spreading the cream for extra richness.
- With coffee: Mix a teaspoon of espresso powder into the praline cream for a mocha twist.
- With fruit: Add thin slices of pear or banana inside the roll for a fruity contrast.
- With liqueur: Brush the sponge with a little hazelnut or amaretto liqueur before filling.
- With whipped cream: Replace part of the praline cream with whipped cream for a lighter version.
- With glaze: Cover the roulade with a thin layer of chocolate ganache for a glossy finish.
Tips for Success
- Roll while warm: Rolling the sponge while it’s still warm prevents cracks.
- Use room-temperature eggs: They whip better and create more volume.
- Don’t overbake: The sponge should stay soft and pliable.
- Chill before slicing: This helps the roulade hold its shape.
- Use high-quality praline paste: It makes a big difference in flavor.
- Handle gently: The sponge is delicate, so roll and unroll carefully.
Presentation Ideas
- Classic style: Dust with powdered sugar and serve with a few toasted nuts.
- Elegant look: Decorate with chocolate curls and gold leaf for a festive touch.
- Rustic charm: Slice and serve with a dollop of whipped cream and a drizzle of caramel.
- Modern plating: Serve with a quenelle of praline cream and a sprinkle of cocoa nibs.
Pairing Suggestions
The nutty, creamy flavors of this roulade pair beautifully with warm or aromatic beverages:
- Coffee: Espresso or cappuccino enhances the praline’s roasted notes.
- Tea: Black tea or roasted oolong complements the nutty flavor.
- Wine: A sweet dessert wine like Sauternes or a nutty sherry pairs perfectly.
- Non-alcoholic: Try almond milk or hazelnut hot chocolate for a cozy pairing.
Nutritional Information (per serving)
- Calories: 390 kcal
- Protein: 7 g
- Fat: 26 g
- Carbohydrates: 32 g
- Fiber: 2 g
Storing and Serving
The roulade can be stored in the refrigerator for up to 3 days, covered to prevent drying. For the best texture, let it sit at room temperature for 15 minutes before serving. It can also be frozen (without decoration) for up to 1 month; thaw overnight in the refrigerator before serving.
The Flavor Experience
Every slice of this almond roulade with hazelnut praline cream offers a perfect balance of textures and flavors. The sponge is soft and nutty, the cream is smooth and rich, and the praline adds a caramelized depth that lingers on the palate. The aroma of roasted nuts fills the air, and the combination of almond and hazelnut creates a harmony that’s both comforting and luxurious. It’s a dessert that feels indulgent yet light, perfect for ending a meal on a refined note.
Making It for Special Occasions
This roulade is ideal for celebrations, holidays, or elegant dinners. Its delicate appearance and sophisticated flavor make it a centerpiece-worthy dessert. For festive occasions, decorate with chocolate shards, caramelized nuts, or a dusting of cocoa powder. It’s also perfect for afternoon tea, where its light texture and nutty flavor pair beautifully with coffee or tea.
Common Mistakes to Avoid
- Overbaking the sponge: It can become dry and crack when rolled.
- Using cold eggs: They won’t whip properly, resulting in a dense sponge.
- Overmixing the batter: This can deflate the air and make the cake heavy.
- Filling while warm: The cream can melt and ooze out.
- Skipping the chilling step: The roulade needs time to set for clean slices.
A Dessert for Every Season
This almond roulade with hazelnut praline cream is perfect year-round. In winter, it’s rich and comforting; in summer, it’s light and nutty. Its versatility makes it suitable for any occasion, from casual gatherings to formal celebrations. The combination of almonds and hazelnuts is timeless, offering warmth and elegance in every bite.
The Joy of Homemade Baking
Making this roulade at home is a rewarding experience that combines precision and creativity. The process—whipping eggs, folding almonds, spreading cream, and rolling the sponge—is both delicate and satisfying. The aroma of toasted nuts and caramel fills the kitchen, and the final result is a dessert that looks as beautiful as it tastes. It’s a reminder that homemade baking can be both simple and extraordinary, turning humble ingredients into something truly special.
Conclusion
The almond roulade with hazelnut praline cream is a dessert that captures the essence of refined baking. The light, nutty sponge pairs perfectly with the rich, silky praline cream, creating a balance of textures and flavors that’s both elegant and indulgent. Each bite offers a harmony of sweetness, nuttiness, and creaminess that delights the senses. Whether served at a celebration or enjoyed as a weekend treat, this roulade is a timeless dessert that showcases the beauty of simplicity, craftsmanship, and the irresistible allure of nuts and cream.
