Hazelnut roll cake is a soft dessert filled with hazelnut cream. You can use Nutella or make a homemade hazelnut cream.  I think this cake is perfect for autumn, when the days get colder and the nuts reach maturity. It is perfect as a snack to accompany a cup of tea, as a birthday cake or to be served at the end of a meal in many occasions. Hazelnut roll cake is like a large swivel so when you cut the slices you will amaze your friends and relatives. Follow my recipe…


for the sponge cake:
5 eggs at room temperature
70 g sugar
50 g flour
70 g sunflower oil
grated peel of half a lemon
for the filling:
250 g ricotta
250 g mascarpone
2 or 3 tablespoons of Nutella

How to make Hazelnut roll cake base 

Take two bowls and separate the yolks from the whites. With an electric mixer, whip the egg whites until stiff. Then add the sugar a little at a time.

Now add the egg yolks one by one, stirring with a whisk from the bottom to the top.

Sift half the required flour, add it and mix. Then combine the remaining flour and mix again.

Finally add the oil and the grated peel of half a lemon.

Pour the mixture into a baking tray lined with parchment paper.

Bake at 200 ° C/390°F  for 10-15 minutes.

After cooking, remove the sponge cake from the oven and let it cool on a grill. When it is cold, cut into 5cm wide strips.

How to assemble and fill Hazelnut roll cake

In a bowl mix the ricotta, mascarpone and three generous tablespoons of nutella or hazelnut cream.

Spread the cream on a strip and roll it up to form a swivel. Place it on the center of a plate.  Then proceed to spread the cream on the other strips and wrap them around the first swivel.

Use the cream to cover the whole cake, but keep a little aside for the decoration.

Now with the help of a knife decorate the surface of the cake creating small horizontal waves.

Place a plastic dish in the center of the cake and decorate the rest of the cake with the hazelnut grains. In this way, when you lift the plate the center will remain clean.

Fill the piping bag with the cream you kept aside. On the outermost part of the surface form curls and add a whole hazelnut on each of them.

The hazelnut roll cake is ready, try the recipe and let me know your opinion writing in comments below.



Articolo scritto da Benedetta

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