Nutella Roll Cake For Christmas Easy recipe
Nutella cake roll , a delicious dessert made with a thin sheet of sponge cake spread with chocolate Nutella cream then rolled up and covered with whipped cream and berries.
A great classic of Italian and international home cooking; made with a soft pasta biscuit, similar to a sponge cake, but thinner and more elastic, which is baked in the oven, then filled with gianduja hazelnut chocolate cream and finally rolled up.
Like any classic recipe, there are many delicious variations. Today’s preparation is easy, quick and sure to succeed: a very simple sponge cake recipe that cooks in a few minutes, does not break when rolled up and in the end really soft.
For the filling, you can choose both the classic Nutella chocolate cream or the gianduja hazelnut chocolate cream by Venchi, another very famous brand in Italy.
nutella cake roll
The secret for a Nutella cake roll with a nice visible “vortex”, which does not deform when cut and a cream that does not drip from the filling is to let it rest in the refrigerator, wrapped in cling film, for at least 1 hour.
SUBSCRIBE to Recipes From Italy!
Get updates on the latest Italian recipes and more from Recipes From Italy straight to your inbox.
I consent to receiving emails and personalized ads.
Follow this Nutella cake roll recipe with all the step by step tips and you will see that in no time you will make the best Nutella swiss roll ever made!
- Chocolate sponge cake:
- – 3 off
- – ½ tassi of sugar
- – ½ tassi of varine
- – 2 cups of cocoa
- – ¼ cup crushed and toasted hazelnuts
- – Buttercream with nutella and dulce de leche:
- – 165 grams of mashed potatoes
- – 125 ml of Nutella
- 185 grams of coffee with milk (dulce de leche)
- – 100 grams of water
- – 50 grams of sugar
- – ½ tsp vanilla extract
- For garnish:
- – Ferrero Rocher
- – Crushed and roasted hazelnut
- 100 grams of milk chocolate
Prepare the chocolate sponge cake:
Preheat the oven to 180 C (350 F).
In a bowl, knead the sugar and the eggs at high speed for about 12 minutes or until the preparation doubles in volume.
Mixer Collection Le Cocoa and Lavarine. Sieve the preparation.
Incorporated in 3 times and gently the flour and cocoa mixture.
Incorporation There are a few clips and crushed.
Gently pour in the sponge cake