Wild Praline Roll with Brandy Sauce
- 3 large eggs
1/2 cup sugar
1/2 cup all-purpose flour
2 cups well-cooked wild rice, minced
1/3 cup powdered sugar, divided
4 oz cream cheese, softened
1 tsp brandy extract
1/2 cup chopped pecans, toasted
1/2 cup toffee bits (or almond brickle chips)
Whipping topping, optional
Fresh mint leaves, garnish
SAUCE
1 cup brown sugar
1/2 cup half and half
2 tbsp butter or margarine
2 tbsp light corn syrup
1 tsp brandy extract
Preheat oven to 400°F. Line 10x15-inch jelly roll pan with parchment paper; grease and flour paper. Blend eggs, sugar, flour and wild rice until nearly smooth. Spread batter in pan; bake 8 to 10 minutes or until cake springs back when lightly pressed in center. Reserve 2 tablespoons powdered sugar; sprinkle the rest over sheet of wax paper. Turn cake onto sugared paper; roll (with paper) starting from short side. Place seam down on wire rack to cool completely.
Place sauce ingredients in small saucepan; bring to a boil. Set aside keeping warm. Blend 2 tablespoons powdered sugar, cream cheese and brandy extract until smooth; set aside. Gently unroll cake; remove paper. Spread with cream cheese mixture; sprinkle with pecans and toffee bits. Reroll and cut into 8 slices. Pour sauce on plates and place cake slice on top; garnish.
Nutrition Facts
Recipe compliments of the Minnesota Cultivated Wild Rice Council