Soft, crunchy, and sweet, this Honey Pecan Roll will get a smile from everyone. It’s made with a simple cake batter combined with pieces of pecans and cream from just two ingredients, then topped with more pecan nuts and drizzled with a chocolate ganache.

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How to Make a Crunchy and Sweet Honey Pecan Cake Roll

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Course: Desserts

Cuisine: Russian

Allergy: Dairy Free

Total Time: 1 hour 15 minutes

Servings:

Calories: 355kcal

Equipment

Knfie
cutting board
Spatula set
Cake spatula
parchment paper
Stand mixer
hand mixer

Ingredients

4 large eggs
¾ cup cane sugar
1 Tbsp honey
½ tsp baking soda
1 tsp lemon juice
¾ cup all-purpose flour
1 cup pecans, chopped
1 cup unsalted butter, softened, 2 sticks
1 can dulce de leche

Instructions

Preheat oven to 350F.
Place a sheet of parchment paper on a full size baking sheet.
In an electrical mixer, beat 4 large eggs and 3/4 cup sugar for 2 minutes.
Add in 1 Tablespoon of honey.
In a cup combine 1/2 teaspoon of baking soda and 1 teaspoon of lemon juice together. It will foam up, add to the mix.
Turn speed to the lowest, sift in 3/4 cup of flour.
Chop 1 cup of pecans, then using a spatula mix in the pecans.
Spread the batter on to prepared baking sheet.
Bake at 350F for 15 minutes until toothpick comes out clean (time may vary depending on your oven).
Roll into a clean towel, let it cool down. Unroll it and take off the parchment paper.
Cream: Beat 1 cup of softened unsalted butter, until smooth.
Add in 1 can of dulce de leche.
Unroll the roll and spread the cream all over evenly.
Roll it back into a roll.
Cover the roll with remaining cream and decorate. I decorated it with ganache and chopped pecans.