Recipe

Blueberry Cream Nut Roll Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 month, 3 weeks ago For a special occasion try this wonderful dessert. Don't let the recipe's length put you off - it's not complicated." Prep:30m Cook:20m Servings:12	Mountainmam
	blueberries whipping cream walnuts

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Ingredients

6 eggs, separated

3/4 cup sugar, divided

1-1/3 cups ground walnuts

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

FILLING:

1 cup heavy whipping cream

1/4 cup confectioners' sugar

1/2 teaspoon vanilla extract

1-1/2 cups fresh blueberries

Additional confectioners' sugar and blueberries

Directions

Place egg whites in small mixing bowl; let stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.

In a large mixing bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/2 cup sugar. In a small bowl, combine the walnuts, baking powder and cinnamon; fold into yolk mixture.

In a small mixing bowl with clean beaters, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into nut mixture. Spread evenly into prepared pan.

Bake at 350° for 20-25 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

For filling, in a small mixing bowl, beat the cream, sugar and vanilla; set aside 1/2 cup for garnish. Unroll cake; spread with remaining filling. Sprinkle with blueberries. Roll up again. Place seam side down on a serving platter. Cover and refrigerate until serving. Dust with confectioners' sugar; garnish with blueberries and reserved whipped topping.

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