Honey roll with walnuts
4 servings
60 minutes
Honey roll with walnuts is an exquisite dessert of Italian cuisine, embodying the coziness and sweetness of homemade baking. Its origin is linked to the tradition of using honey in Mediterranean recipes, giving the pastry a rich aroma and delicate texture. The flavor of the roll harmoniously combines the caramelized note of honey, the warm spice of cinnamon and vanilla, as well as the nutty crunch of walnuts. The mascarpone cream makes it especially airy and melt-in-the-mouth. This dessert is perfect for evening gatherings with a cup of tea or coffee, and its appetizing appearance and subtle aroma can adorn any festive table. A wonderful combination of tradition and sophistication!
1
Preheat the oven to 180°C, do not take the mascarpone out of the fridge until whipping.
2
Heat the honey in the microwave or in a saucepan until hot, but do not boil. Add 1 tsp of baking powder to the heated honey and mix well – a lot of foam will appear, the honey will increase in volume and turn light yellow.
- Honey: 100 g
- Baking powder: 3 teaspoons
3
In a deep bowl, thoroughly mix the dry ingredients: sugar, flour sifted with the remaining baking powder, ground cinnamon, and vanilla sugar. Pour in slightly warmed milk in 10 ml portions, mixing after each addition – if the dough is thick or dry, add more milk. Pour warm honey into the prepared dough and mix well. The dough will turn yellow and smell pleasantly of honey. As a result, the dough should resemble thick sour cream. If it is still very thick, you can add about 10-20 ml of water and mix.
- Sugar: 50 g
- Wheat flour: 250 g
- Baking powder: 3 teaspoons
- Cinnamon: to taste
- Vanilla sugar: to taste
- Milk: 50 ml
4
Line a baking tray with parchment paper, pour the batter onto it, and smooth it out with a spatula or scraper to a thickness of about 5 mm so that the roll is not too long and thin. Place in the oven for 30 minutes, then check for doneness with a toothpick – if it comes out clean and dry from the sponge cake, it's ready. If the batter is not cooked through, increase the time by 10 minutes and check again.
5
Remove the baked sponge from the oven, wrap it in parchment paper, and let it cool completely – this is important, as otherwise it will break.
6
While the roll cools, prepare the cream: place mascarpone in a tall glass or deep bowl, pour in 20 ml of cream of any fat content, add powdered sugar and whip with a spatula or mixer until a thick homogeneous mass is formed.
- Mascarpone cheese: 200 g
- Cream: 20 ml
- Powdered sugar: 50 g
7
Carefully unroll the cooled roll, flip it over with the dough side down onto a baking sheet, and remove the parchment paper. Then place the sponge cake face up again and spread cream over the entire surface, leaving about 1.5 – 2 cm from the outer edge. Reserve 3 tablespoons of cream for decoration on top. Roll the cream-covered sponge cake back into a roll.
8
Chop the walnuts into coarse crumbs using any convenient method: with a rolling pin in a bag or in a blender. Spread the remaining mascarpone on top of the finished roll and sprinkle with walnuts.
- Peeled walnuts: 100 g