Nutella Cake Roll: the recipe for a simple and delicious dessert

The Nutella cake roll is one of the most classic desserts of home pastry. A soft and fragrant base dough is filled with an irresistible hazelnut spreadable cream like Nutella, then rolled, sprinkled with powdered sugar and finally served in slices.

This dessert is a soft yet consistent delicacy with an intense hint of vanilla. A real whirlwind of delicacies, ready to win over children and adults. Enjoy this Nutella cake roll at breakfast or as a snack, served with a cup of milk or tea.

Tips

You can replace the vanilla extract with the seeds of a whole stick or you can flavor the base dough with grated lemon or orange zest.

To prevent the base dough from breaking, pay particular while baking. As soon as it is slightly golden, take it out of the oven, remove it gently from the parchment paper and then let it cool. Avoid prolonging the baking time too much, so that it does not dry out.

If the Nutella spreadable cream is too thick and difficult to spread, soften it in a water bath or in a microwave oven. To give a crunchy touch to the filling, you can add a little chopped hazelnuts.

If you like, you can also vary the filling and add the ingredients you prefer. You can use a white chocolate spreadable cream and garnish the roll with a berry jam. Try to fill the base with the custard and sprinkle with chopped fresh strawberries or cherries, chocolate chips, chopped pistachios.

You can also choose a simple filling based on orange jam and sprinkle the base dough with a light syrup, made with sugar syrup and white rum.

How to store Nutella Cake Roll

The Nutella cake roll can be stored in the refrigerator, in a special airtight container, for a maximum of 2-3 days, or you can also freeze it. In this case it is best to cut it into slices, so as to gradually defrost the desired quantity, without any waste.

How to make Nutella Cake Roll

Collect the egg yolks in the bowl of a stand mixer, add the sugar and whisk everything for about ten minutes (1).

Add a few drops of vanilla extract and work again until the mixture is light and fluffy (2).

Separately, beat the egg whites until stiff peaks with a pinch of salt (3).

Incorporate the egg whites into the yolks and sugar mixture, stirring gently with a spatula, with movements from the bottom up (4).

Add the flour, sifted (5), and mix always gently.

Grease a dripping pan and line it with a sheet of parchment paper; pour the mixture and level it well, until you get a rectangle that is not too thin (6). Bake in the oven at 350° F for 20-25 minutes.

As soon as the base dough is slightly golden, take it out of the oven and sprinkle it with a little powdered sugar (7).

Remove it very gently from the paper, turn it over and let it cool for 5 minutes; sprinkle the surface with the Nutella spreadable cream (8).

Roll the rectangle of dough starting from the shorter side (9), then wrap it with parchment paper making sure that the closing of the roll is downwards. Seal the edges well and let it rest in the refrigerator for at least half an hour.

After the resting time, remove the parchment paper and place the roll on a serving dish. Sprinkle with a little powdered sugar, garnish with strips of chocolate cream and some toasted hazelnuts (10), then serve in slices.