After a long time, here comes a recipe for Swiss roll, cake roll, roulade or whatever you want to call it. When someone says nutella, hazelnuts automatically come to my mind. So I combined these two and a few other ingredients and made Hazelnut Nutella Swiss Roll. You don´t need a lot of hazelnuts, one package is enough, but you can find them in cake as well as in filling so there is enough of them. Cake is sweet just enough and you can really taste hazelnuts, but it is not very high so if you want a higher cake, use a smaller baking pan. It was fine to me since when you roll it up together with filling, the cake roll is just bite-sized. Filling is one of my favorites. You will need only mascarpone and nutella and you will get super tasty and simple filling. It is also great as cupcake frosting. So if you like hazelnuts, nutella or need to use up mascarpone, definitely try this Swiss roll, it will melt on your tongue.
- Cake
- 85 g butter
- 100 g crystal sugar
- 3 eggs
- 1 tsp vanilla extract
- 50 g hazelnuts
- 65 g all purpose flour
- 1 1/3 tsp baking powder
- ¼ tsp salt
- Filling:
- 50 g hazelnuts
- 250 g mascarpone
- 4 – 5 tbsp nutella (about 100 g)
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Put hazelnuts in a baking pan covered with baking paper. Put them in an oven and bake them for 10 – 13 minutes on 180 degrees. Take them out and let them cool. Then, using a kitchen towel or hands, remove their skins. Crush or blend half of them.
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Beat butter with sugar until pale.
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Add eggs and beat again.
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In the second bowl, mix flour with baking powder, salt and hazelnuts.
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Incorporate flour mixture into butter mixture and stir well.
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Pour batter on baking pan covered with baking paper. Bake for 8 - 12 minutes on 180 degrees.
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Shortly after taking out from the oven, while the cake is still hot, turn cake upside down on a non-stick silicone matt.
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Completely remove baking paper.
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Roll the Swiss roll from the longer side and let it cool completely.
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Filling:
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Stir mascarpone with nutella.
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Carefully unwrap Swiss roll, apply filling while there is 1 – 2 cm empty space from each side.
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Crush the second half of hazelnuts to bigger pieces and sprinkle them over filling, while leave some pieces to be sprinkled on the top of the roll.
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Roll Swiss roll again in the same direction as previously.
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The rest of the filling and of hazelnuts can be applied on the top of the Swiss roll.
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Put it in the refrigerator for couple hours.
- Bake all hazelnuts in the oven - 100 g hazelnuts, then divide them into 2 50 g parts
- Baking pan - 30 x 43 cm
- Recipe for the cake adapted from Lakeland
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