Separate egg yolks and egg whites, knead the first with the sugar until a light and fluffy mixture is obtained, and whisk the latter to stiff snow.
Add the flour to the mixture of egg yolks a little at a time, then add the egg whites, stirring slowly from bottom to top to prevent them from being taken apart.
Pour the mixture gently into the pan of the oven (mine is 36×27 cm) lined with baking paper and cook for about 15 minutes in a preheated oven at 180 ° C.
As soon as it is out of the oven, transfer the base with all the parchment paper onto a clean, slightly damp cloth. Cover with another sheet of parchment paper and roll gently, then let it cool.
Meanwhile, whip the cold frying cream, add the mascarpone, already worked with the icing sugar to soften it, finally add the nougat, chopped not too finely.
Take back the roll, gently open it, stuff it with the cream, roll it again and let it rest in the fridge for 2 hours before serving.
The nougat roll is ready, soak it with icing sugar and bring it to the table!
TAGS: Nougat Roll Recipe | How to prepare nougat roll | Roll with nougat recipe
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