Rolled Cake With Caramel Nuts And Chocolate Nougat Powder - eggs

Method

• Preheat oven to 200C.
• Separate egg whites from yolks.
• Beat 3 yolks (the fourth one will not be used) and half the sugar for 5 minutes at medium speed.
• Sift the flour, powdred sugar, and ground almonds, and stir in the eggs/sugar mixture.
• Beat the egg whites until stiff, adding the remaining powdered sugar slowly.
• Fold into the above mixture with a spatula.
• Line a baking sheet with parchment paper.
• Spread the dough to a rectangle of 30X20 cm. and 0.8 cm. thick.
• Bake 12 to 15 minutes, the dough should remain flexible.
• Remove from the mold and let it cool.
• In a heavy saucepan, put 1/3 of the sugar.
• Cook until you obtain a caramel, add the second 1/3, stir again then add the last 1/3. Once the caramel is cooked (just tiny bubbles forming) add the hot cream slowly.
• Let boil. Pour it on the chocolate 3 times, and add the butter and chopped walnuts.
• Set aside for 3-4 minutes.
• Spread a little marmalade on the rolled cake and cover with the chocolate caramel and dried fruits. Roll the cake quite tight.
• Cover with plastic wrap.
• Heat the cream and pour 1/3 of it into the melted chocolate and then again 1/3 and 1/3 to obtain a shiny mixture.
• Add the butter and stir.
• Wait 2-3 minutes before you start to pour the ganache on the rolled biscuit.
• In a saucepan melt the sugar over low heat for a light caramel.
• Stir in crushed hazelnuts.
• Mix and pour the nougatine in a thin layer on a greaseproof paper.
• Put a second greaseproof paper on top and roll using a rolling pin. Allow to harden.
• Using a rolling pin, between 2 sheets of parchment paper, "tap" on the nougatine to reduce it to a thick powder.
• Sprinkle it on the ganache until it is set.
• Keep the log in cool place and remove from the refrigerator 15 minutes before serving.