Pili Nut Caramel Roll with Creamy Glaze Recipe

There’s something undeniably magical about a dessert that combines crunch, cream, and just the right touch of caramel sweetness. In this cake recipe, we’ll be doing just that usingroasted pili nuts by Simbag!

Truthfully told, this recipe typically contains hazelnuts instead of pili nuts. But because we are making things much healthier and unique for a little tasty surprise, using pili nuts as an alternative is a brilliant choice.

As you may know, pili nuts are a popular snack and souvenir item from the Philippines’ Bohol region. Beyond its impeccable taste, the benefits of pili nuts make them a healthy and sustainable addition to your diet. They are proven to reduce cholesterol, improve bone and heart health, as well as anti-aging and anti-inflammatory.

Aside from pili nuts, this indulgent treat will only be complete with the right base ingredients. Using Maven unsalted butter from O-Superstore, make your caramel cake much creamier, richer, and butterier!

See full recipe below for the best caramel cake!

Ingredients

For the Pili Nut Roll Biscuit:

• 100g Simbag roasted pili nuts, ground
• 100g flour
• 5 large eggs, separated
• 120g powdered sugar
• 1 teaspoon vanilla extract
• A pinch of salt

For the Caramel Heart:

• 150g powdered sugar
• 60ml whole liquid cream, warm
• 50g Maven unsalted butter
• A pinch of salt (optional)
• For the Creamy Topping:
• 250g mascarpone
• 100ml whole liquid cream
• 50g icing sugar
• 1 teaspoon vanilla extract

For the Decoration:

• Mini macaroons (preferably caramel or pili nut flavor)
• Whole pili nuts, roasted
• Crushed pili nuts

Preparation

Directions

1. Melt sugar over medium heat, stirring until golden. Remove from heat, add warm cream, butter, and salt. Mix until smooth.
2. Pour into a parchment-lined mold, shape into a rectangle, and refrigerate until firm.
3. Beat egg whites with salt, gradually adding half the sugar until stiff. In another bowl, whisk yolks with remaining sugar and vanilla until pale. Gently combine both.
4. Sift in flour, add ground pili nuts, and fold gently.
5. Spread batter on a lined baking sheet and bake at 180°C for 12-15 minutes until golden and elastic.
6. While warm, roll the cake in a sugared towel to shape, then cool completely.
7. Whip mascarpone, cream, icing sugar, and vanilla until thick.
8. Unroll cake, spread filling, place caramel at one end, and roll tightly.
9. Cover with remaining cream, smooth, and top with macaroons and pili nuts.
10. Refrigerate for 1-2 hours before slicing.