Ingredients

• 4 large free-range eggs
• 300g/10½oz caster sugar
• plus extra for dusting
• 75ml/2½fl oz coffee essence
• 100g/3½oz self-raising flour
• 50g/1¾oz blanched almonds
• 50g/1¾oz pistachio nuts
• 50g/1¾oz blanched hazelnuts
• 300ml/10½fl oz double cream
• 25g/1oz icing sugar
• 50g/1¾oz dulce de leche
• 8-10 marrons glacés

Directions

• Preheat the oven to 200C/400F/Gas 6. Grease and line a 33x23cm/13x9in Swiss roll tin with baking parchment.
• Whisk the eggs and 100g/3½oz of the sugar in a bowl until the mixture becomes light and leaves a trail when you remove the whisk from the bowl. This will take about 10-15 minutes. Whisk in the coffee essence.
• Sieve the flour into the egg mixture and carefully fold it in. Pour the mixture into the tin and give it a shake to level it
• so that it spreads evenly.
• Bake for 8-10 minutes
• or until the cake turns golden-brown. Then set aside to cool in the tin.
• Place the remaining 200g/7oz sugar in a frying pan set over a medium heat. Melt the sugar
• without stirring
• until it forms a golden-brown caramel. (CAUTION: melted sugar is very hot. Take care not to burn yourself.) Remove from the heat and stir in the nuts. Pour the praline onto a large sheet of baking parchment or silicon paper and set aside until completely cool and hard.
• In a food processor
• blend the praline to a coarse powder. Set aside until you are ready to assemble the Swiss roll.
• Tip the still warm Swiss roll out onto a clean tea towel. Starting at one of the longest edges
• roll up the Swiss roll and then set aside to cool completely.
• While the cake is cooling
• prepare the filling. Pour the cream into a large bowl and add the sugar. Whisk until soft peaks form when the whisk is removed from the bowl. Add the dulce de leche and mix well.
• Lay a tea towel on the work surface and sprinkle the blended praline over the tea towel in an even layer.
• Carefully unroll the Swiss roll onto the blended praline
• then spread the caramel cream over the cooled sponge
• leaving a 2cm/1in gap around the edge.
• Using the tea towel to help you
• roll the sponge quite tightly
• making sure the filling stays inside. Roll the sponge off the tea towel. The blended praline should stick to the outside of the cake
• but any patches can be filled by pressing any excess praline onto the sponge.
• Decorate the Swiss roll with the marrons glacées and serve in slices.