Hazelnut Cream Rolls


For hazelnut cream:

  • 500 g hazelnuts
  • 4 tbsp cocoa powder
  • 50 g sugar
  • 30 ml seed oil

For the roll:

  • 4 eggs
  • 115 sugar
  • 80 g all-purpose flour
  • 1 tsp vanilla extract


  1. In a bowl whip the eggs with vanilla extract until frothy. Add the sugar little by little and keep whipping until the mix is clear and frothy.
  2. Add the flour slowly and mix with a spatula without deflating the mix.
  3. Pour the dough into a 30x40 cm baking tray lined with parchment paper, level the dough with a spatula and bake at 220° C for 8/9 minutes.
  4. Once baked, overturn the dough on parchment paper and let it cool.
  5. Prepare the hazelnut cream pouring all the hazelnuts in the blender jug.
  6. Select speed 5 and press start. Use the tamper to get a smooth texture.
  7. Once the hazelnuts have a buttery texture, add sugar, 30 ml of seed oil and for last 4 tablespoons of cocoa powder.
  8. Mix until homogeneous. Pour the hazelnut cream into a jar.
  9. Spread a good amount on the cooled dough and roll it. Cut it into slices and serve.