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A Nutella and Cream Roll is the ultimate indulgent treat for chocolate lovers! This decadent dessert combines a soft, fluffy cake with rich Nutella and a smooth, creamy filling, making it a delightful dessert that’s perfect for any occasion. Here’s how to make this sweet, gooey roll!
Nutella and Cream Roll
Ingredients:
For the Sponge Cake:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup milk
- 1/4 cup unsalted butter, melted
For the Filling:
- 1/2 cup Nutella (or your favorite hazelnut spread)
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For Decoration:
- Powdered sugar (for dusting)
- Chocolate shavings or sprinkles (optional)
Instructions:
- Make the Sponge Cake:
- Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, and lightly grease the edges.
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the eggs and sugar together using an electric mixer on high speed for about 5-7 minutes, until the mixture becomes thick and pale.
- Gently fold the dry ingredients into the egg mixture in batches, being careful not to deflate the batter.
- Add the vanilla extract, melted butter, and milk, and continue to gently fold until combined.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 10-12 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
- As soon as the cake is done, remove it from the oven and flip it onto a clean kitchen towel that has been dusted with powdered sugar. Carefully remove the parchment paper.
- While the cake is still warm, roll it up with the towel, starting from one of the shorter sides. Let it cool completely in this rolled-up shape to help maintain its flexibility.
- Make the Cream Filling:
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form, making whipped cream. Be careful not to overwhip.
- Unroll the cooled cake carefully, and spread a thin layer of Nutella evenly over the surface.
- Next, spread the whipped cream over the Nutella layer, leaving a small border at the edges.
- Roll the Cake:
- Carefully re-roll the cake, making sure to keep it tight but not too tight to avoid cracking. If the cake does crack slightly, don’t worry – it will still taste amazing!
- Once the roll is tightly wrapped, transfer it to a serving platter.
- Decorate the Roll:
- Dust the top of the roll with powdered sugar for a snowy effect.
- Optionally, sprinkle with chocolate shavings or sprinkles for extra texture and a festive touch.
- Serve:
- Slice and serve your delicious Nutella and Cream Roll. It’s perfect for an indulgent dessert or a special treat at any gathering.
Tips:
- Make-Ahead: You can prepare the sponge cake a day in advance and store it tightly wrapped. Just assemble and fill the roll the day you plan to serve it.
- Variation: Add some crushed hazelnuts on top for an extra crunch or drizzle some extra Nutella on the outside of the roll for a more intense hazelnut flavor.
- Filling Alternatives: If you prefer, you can use mascarpone cheese mixed with heavy cream for a richer filling, or add a layer of fresh fruit like bananas or strawberries to complement the Nutella.
This Nutella and Cream Roll is a divine combination of soft cake, smooth Nutella, and fluffy cream. It’s guaranteed to be a hit with anyone who loves chocolate and dessert!
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