Caramel Roll Cake

Pastry Dough

Step 1

Grease the baking sheet with butter and line with parchment paper

Butter the parchment paper

Step 2

Preheat the oven to high heat

In a stand mixer, combine the caramel powder and eggs one at a time, beating constantly for 15 minutes

Gradually add the flour, mixing well

Add the melted butter slowly and mix until combined

Transfer the dough to the prepared baking sheet and bake for 20 minutes or until golden brown

Remove from oven and let cool

Fillings and Toppings

Step 1

Heat the water and caramel powder in a saucepan over low heat until dissolved

Remove from heat and stir in 1/4 cup of rum

Step 2

In a bowl, combine the caramel cream, butter, and remaining rum until smooth

Beat the mixture with an electric mixer for eight minutes or until light and fluffy

MONTAGE

Step 1

Unmold the cake onto a clean towel and brush with caramel syrup and rum

With a spatula, spread two-thirds of the filling over the top

Place chopped hazelnuts on top

Wrap the cake in plastic wrap and refrigerate for one hour

Reserve the remaining cream at room temperature

Step 2

Place the cake roll on a serving plate and cut two thick slices diagonally

Press the edges of the cake onto the sides like tree branches and cover with the cream

Make incisions with a fork, mimicking wood grain, or use a pastry bag to cover it

Dust with confectioner's sugar and refrigerate until serving

If desired, decorate with a natural branch.