I have to admit, one of my childhood guilty pleasures were Little Debbie Swiss Rolls. Chocolate and cream rolled together into one. Swoon. When my friend Josie’s guest post arrived I knew I’d found my grown up version. Nutella Swiss Rolls. Yes. Please. Don’t. Mind. If. I. Do. I don’t think you will either ; ) I knew that Josie would be making us something special because after all her blog name is Daydreamer Desserts, Josie makes some of the tastiest treats you’ve ever seen and a mean cocktail to boot. – Paula
The day Paula asked me if I would be interested in doing a guest post for Bella Nutella was the day I decided I was going to make this cake for my son’s 16’th birthday. His birthday fell on a Thursday and with my work schedule being quite hectic I decided to make a cake that wouldn’t take too much time to put together.
This cake is light and not overly sweet, it’s a perfect summer dessert. But, don’t let that fool you! Every bite is packed with that rich, creamy, and nutty flavor that is unique to Nutella.
PS: I’ve made it twice already!
Hazelnut Roulade with Nutella Cream AKA Nutella Swiss Roll
Slightly adapted from The Baker’s Dozen Cookbook – Flo Braker
4 ounces hazelnut flour
¼ teaspoon fine sea salt
6 large eggs, room temperature
¾ cups granulated sugar
½ teaspoon vanilla extract
¼ teaspoon coffee extract
1-½ cups heavy whipping cream
6 ounces Nutella
Place rack in the lower third of the oven and preheat to 350 degrees F. Line a 15x10x1 inch jelly roll pan with aluminum foil and leave a 1-2 inch overhang on the two narrow sides. Spray the foil with non-stick cooking spray.
In a small bowl whisk together the hazelnut flour and salt, set aside.
In the bowl of a stand mixer add eggs and sugar, whisk to combine. Place bowl over a pot of simmering water and stir constantly until the mixture feels warm to the touch and sugar has dissolved. Make sure the temperature of the mixture does not go over 100 degrees F.
Place the bowl back into the stand mixer and fit it with the whisk attachment. Beat mixture on medium speed until it reaches the ribbon stage 3-4 minutes. (To test, stop the mixer, lift the whisk and swirl it around the bowl. Mixture is ready when ribbons remain visible for at least 4-5 seconds.) During the last few seconds of beating add vanilla and coffee extracts.
With a rubber spatula carefully fold in half of the hazelnut flour into the egg mixture just until incorporated, repeat with remaining half of the flour.
Pour batter over prepared jelly roll pan and spread evenly with an off-set spatula. Place pan on the lower third of the oven and bake for 8-11 minutes.
Remove pan from the oven and run a slim knife along the edges. Slide the cake by lifting the foil overhang onto a large enough cooling rack. Tent cake with foil and allow to cool for at least 1 hour.
Using a hand mixer fitted with the whisk attachment beat heavy cream on high speed just until soft peaks form. Add Nutella and continue beating until medium peaks form.
Once the cake has cooled completely. Transfer cake still on the foil carefully onto your work surface with the narrow side facing you.
With the help of an off-set spatula spread half of the Nutella cream and cover the cake leaving a 1 inch border on the narrow side furthest away from you, this will help you seal the cake.
Using the Foil overhang from the narrow side, carefully begin to roll the cake away from you. Continue rolling until you have formed a log. Discard foil.
Transfer can onto a serving platter, seam side down. Use remaining Nutella cream to frost the cake.
Keep refrigerated until ready to serve. Best served the day it is made.