This recipe for Walnut Rum Roll comes from the 2 in 1 International Recipe Collection. It’s in the After-Dinner Drinks section and is Card 18. The card has two drinks and one desserts. 1977 by Random House, Inc. All rights reserved. Printed in the USA.
1 jigger Southern Comfort
1 jigger peach brandy
1 jigger heavy cream
1 slice peach
Shake liqueurs and cream well with ice and pour into old-fashioned glass over crushed ice. Garnish with peace slice.
Follow above but substitute apricot brandy for peach brandy and garnish with apricot slice.
Walnut-Rum Roll with Rum Cream Filling
Rum Creme Filling
- 2 cups heavy cream
- 4 tablespoons superfine sugar
- 2 teaspoons rum extract
- 2 tablespoons butter
- 7 large eggs separated
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon rum extract
- 2 cups walnuts ground
- 2 tablespoons powdered sugar
Make the Walnut-Rum Roll
Preheat oven to 350. Butter jelly-roll pan 11"x15"x1" and line wax paper across, tucking in corners and letting 2-inch ends overlap. Brush surface of wax paper with butter.
Beat yolks with wire whip; add sugar a little at a time, stirring constantly until thick and pale yellow. Beat in baking powder, rum extract, and 1 1/2 cups walnuts. Beat egg whites until stiff peaks form and gently fold into batter.
Spread on prepared jelly-roll pan. Bake 15-18 minutes or until puffed. Remove from oven and cool.
Sprinkle surface with powdered sugar. Place sheet of waxed paper across top of roll; invert and unmold. Peel off wax paper.
To serve, spread roll with 1/2 of cream filling and roll up; transfer to serving platter. Top with remaining cream and sprinkle with remaining walnuts.
Make the Rum Cream Filling
Whip cream until it begins to thicken and forms soft peaks. Add sugar and rum extract. Beat until stiff peaks form.