A soft sponge cake wrapped around a light vanilla-cream filling and crunchy hazelnuts—this hazelnut roll is an elegant dessert that looks impressive but is wonderfully simple to prepare. Perfect for holidays, celebrations, or whenever you want something sweet, creamy, and airy.
Ingredients
For the sponge:
- 2 eggs
- 6 tablespoons sugar
- 1 teaspoon vanilla or 1 packet vanilla sugar
- ⅔ cup all-purpose flour
- Baking paper
For the filling:
- About ¾ cup cooked vanilla pudding (from 1 pudding mix + milk)
- 1 cup heavy whipping cream
- 1 teaspoon vanilla or 1 packet vanilla sugar
- A small splash of rum
- Chopped hazelnuts
Instructions
Beat the egg yolks with sugar and vanilla until pale and creamy. Whip the egg whites in another bowl until stiff, then gently fold the flour and the beaten whites into the yolk mixture. Line a baking tray (about 18×12 inches) with parchment paper and spread the batter in a thin, even layer. Bake at 390°F (200°C) for around 12 minutes, or until the sponge is lightly golden.
Turn the hot cake onto a clean towel sprinkled with a little sugar. Remove the baking paper and roll the cake together with the towel. Leave it for about one hour to set its shape.
Whip the heavy cream with vanilla, then fold in the cooled vanilla pudding. Carefully unroll the sponge, brush lightly with rum, spread most of the cream, and sprinkle with chopped hazelnuts. Roll it back up and coat the outside with the remaining cream. Add more hazelnuts on top if desired. Chill well before slicing.
