More Great Recipes: Gluten-Free | Misc. Dessert


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Serves | Prep Time | Cook Time 20-25 minutes

Why I Love This Recipe

Reprinted from Celi-Yak News Fall 2013

Ingredients You'll Need

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.

Remove paper.

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.

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