Jelly Roll with Caramel Topping (7Caramerrufaie)

By Shaylie

Ingredients

• Caramel topping:
• 4 eggs
• 1/2 cup (1-1/4 dl) sugar
• 1 cup (2-1/2 dl) flour
• 1/4 tsp. baking powder
• 2 cups (5 dl) sugar
• 2 tbsp. water
• 1 cup (225 g) butter, melted
• 1 cup (2-1/2 dl) whipping cream
• 1 tbsp. flour
• 1/2 cup (1-1/4 dl) milk
• Nuts coarsely chopped, optional
• Filling:
• 3/4 to1 -1/2 cup (2-4 dl) whipping cream

Details

Servings 1

Preparation

Step 1

Beat the eggs and sugar to firm eggedosis consistency, thick. Sift together the flour and baking powder and blend thoroughly with the eggs. Grease a jelly roll pan in 2 or 3 spots, line with parchment or wax paper and spread the batter evenly over it. Preheat
oven to 390°F (200°C) and bake the cake in the middle of the oven for 8-10 minutes. Place a large piece of wax paper on the counter or rack and sprinkle with a little sugar. Invert the cake onto the paper and cover the cake with the inverted pan, forming a lid, until cool. Whip the cream and spread over the cake, and roll it up with the help of the paper. Trim ends. Wrap it firmly in the wax paper and set to cool in refrigerator with the seam down. Makes 1 jelly roll.
Caramel topping: Carefully brown sugar and water in a heavy saucepan. Melt the butter and add with the cream to the sugar. Add the flour to the milk, blend and add to the sugar mixture in the saucepan and continue to stir while mixture comes to a boil. Remove from heat. Cool. Unwrap the cake and place on platter. Pour the caramel sauce over the cake. Sprinkle with chopped nuts if desired