Nutella is perhaps the processed food I’m most fond of. I’m ashamed to admit that I can eat a whole in just a few hours.
As a child, knowing how greedy I was, mom always hid the jar from me. But I, perhaps guided by the smell or by the unstoppable desire, was able to find it every time!
I have always tasted Nutella “naturally” with a spoon. Over the years I have discovered special techniques to be able to clean the jar as if it were new. Then, growing up, I started to accompany it with sweets.
As a girl, I often made a roll of Nutella, also called “girella”, and everyone loved it. Even my sweet cocker spaniel Orazio, the proverbial dog of a laziness, managed to jump high who for a small piece of roll!
Nutella roll cake
- Preparation time: 40 minutes
- Ingredients for 6 servings
- Difficulty: Average difficulty recipe
- Ingredients
- For the roll:
- 4 eggs
- 4 oz (100 g) of sugar
- 4 oz (100 g) of all-purpose flour
- For the syrup:
- 4 tablespoon (60 ml) of water
- 3 oz (80 g) of sugar
- To finish the dessert:
- 9 oz (250 g) of Nutella
- Icing sugar to taste
- Instructions
- Preheat the oven to 350°F.
- To make the biscuit, beat the egg whites in a bowl and add the sugar until you get a nice meringue that makes a “goose beak”. Incorporate the egg yolks one at a time.
- Add the sifted flour, stirring gently with a spatula with a bottom-up movement so as to not disassemble the mixture.
- In a rectangular pan lined with baking sheet, pour the mixture and level it well.
- Cook for about fifteen minutes.
- Remove the cake from the oven, flip it while it is still warm in a damp kitchen towel, and roll it.
- Meanwhile, prepare the syrup with the water and sugar. Bring to a boil and continue cooking for about five minutes. Let it cool down.
- Unroll the cake out of the kitchen towel. Soak the inside with the syrup, spread with Nutella, and re-roll everything.
- Sprinkle the roll with icing sugar before serving.
Tips to ensure the success of the dish:
- In order to not disassemble the mixture, I often mix the flour by dipping my hand almost up to the elbow. I find it easier to incorporate the flour that settles at the bottom of the bowl.
- The timing of cooking in the oven is indicative because each oven cooks differently.
- You have to be very careful about the rolling and unrolling process. When rolling, the kitchen towel should be slightly damp. The unrolling process must be delicate in order to avoid breaking the biscuit.
Our beloved Orazio
