1 1/2 C Whipping Cream
6 Eggs separated
1/4 C Icing Sugar
Nutella Chocolate Spread
1/2 tsp Vanilla
1/4 tsp Almond Extract
1 1/4 C Ground Hazelnuts
1 tsp Baking Powder
1/4 tsp Salt
Grease a 10 x 15 cookie sheet, line with parchment paper and grease again.
Heat oven to 350
Using a mixer, beat egg yolks and sugar on high speed for 5 minutes, add extracts and beat for 1 minute more.
In a separate bowl, combine sugar, baking powder and salt. Mix well.
Add to egg mixture and beat for 2 minutes.
Beat egg whites in a separate bowl until stiff but not dry and fold into cake batter by hand.
Spread batter in pan and bake for 20-25 minutes.
Flip cake onto a damp tea towel sprinkled with icing sugar.
Roll up and let cool for 15-30 minutes.
Unroll and trim off crust if necessary.
Spread chocolate spread and cover layer with whipping cream.
Roll up cake and spread remaining whipping cream, sprinkle with hazelnuts. Put on a pan and freeze than store frozen in a plastic seal bag.
Pairs Well With
Reprinted from Celi-Yak News Fall 2013