Lakeland | Aunty G's Kitchen

My new baking flexi – sheet from Lakeland!

We are going to our friend’s house tonight for dinner and I thought it would be nice to bring them some dessert! 🙂

I recently brought a baking ‘flexi-sheet’ from Lakeland and have been trying to find an excuse to use this and now is the perfect opportunity!! 🙂 In the Lakeland’s magazine, they provided a receipe for making a ‘Coffee & Hazelnut Roulade’ using this silicone bakeware.

My Dessert – Coffee & Hazelnut Roulade with Chocolate Strawberries! Yum! 🙂

The receipe was quite simple to follow but I only had trouble towards the end of rolling the roulade, I found it quite tricky as I am don’t know where my hands are supposed to go!! When compared to the photo from the magazine, my roulade looks more oblong rather than a nice neat round shape! I think next time when I make this, I will need to fold the roulade tighter so that it has more of a rounder look! To finish, I melted a packet of dark chocolate chips in the microwave and used a folk to go over the roulade and sprinkled the left over toasted hazelnuts. As I have never made this before, I’m not quite sure how it is going to taste!! Fingers crossed eh that it will taste yummy!! 🙂

Before – Melted chocolate and strawberries

I didn’t want to waste the chocolate so I had some strawberries in my fridge and dipped them in the chocolate and left them to set. When dipping the strawberries into the melted chocolate, you need to make sure that they are wiped dry or otherwise the chocolate won’t stick. I cut some grease proof paper and lay them on the baking tray to set.

After – leaving them to set

Coffee & Hazelnut Roulade Receipe:

Ingredients:

100g whole hazelnuts
85g soft butter
115g caster sugar
3 large eggs
115g self-raising flour sifted
1 heaped tbsp coffee granules dissolved in 1 tbsp boiling water
200g mascarpone
150g Nutella®

Preheat the oven to 180°C/350°F – Gas Mark 4

Toast the hazelnuts for 8 minutes in the oven or in a dry frying pan. Allow to cool and then roughly chop. I took the skin off by rubbing them in my hands after then have cooled.
Whisk the butter and sugar together until pale. Add the eggs and whisk again until well combined.
Sift the flour over the mixture and fold in with the coffee. Pour onto the Flexi-Sheet and bake for 8-12 minutes until risen. I used a pallet knife to push the mixture into the corners and smoothed it over. I then dropped the tray onto the work surface to take out any air bubbles. Once it was ready, I left this to cool on the Flexi-Sheet.
In a bowl, roughly combine the mascarpone and Nutella using a spoon and spread over the cooled sponge with a pallet knife and add the nuts on top. Remember to reserve a few for decoration.
Gently roll up the roulade. To finish, I drizzled melted dark chocolate and sprinkled the remaining nuts.