Butter (for greasing)
For the dough
3/4 cup hazelnut meal (75g)
3 tablespoons all-purpose flour
1 tablespoon active dry yeast
3 eggs
1/2 cup granulated sugar (90g)
Granulated sugar (for dusting)
For the filling and topping
2 cups heavy cream fresh (480ml)
1/4 cup hazelnuts whole (40g, for decorating)
Butter (for greasing)
For the dough
3/4 cup hazelnut meal (75g)
3 tablespoons all-purpose flour
1 tablespoon active dry yeast
3 eggs
1/2 cup granulated sugar (90g)
Granulated sugar (for dusting)
For the filling and topping
2 cups heavy cream fresh (480ml)
1/4 cup hazelnuts whole (40g, for decorating)
Preheat the oven to 400°F (200°C)
Grease a 9x13-inch baking dish with butter
Line the bottom of the dish with parchment paper and grease it as well. Reserve
Prepare the dough: In a small bowl, mix together the hazelnuts, all-purpose flour, and active dry yeast. Reserve
In a stand mixer, beat the eggs and granulated sugar until creamy (about 5 minutes)
Add to the egg mixture the hazelnut mixture reserved earlier and mix carefully with a wooden spoon or spatula
Transfer the dough to the prepared baking dish
Bake in the preheated oven until golden brown (about 15 minutes)
Dust the top of the cake with granulated sugar
Let the cake cool slightly, then remove it from the baking dish and transfer it to a wire rack to cool completely
Prepare the filling and topping: In a stand mixer, beat the heavy cream until stiff peaks form (about 2 minutes)
Spread 2/3 of the whipped cream over the cooled cake and roll it up
Carefully place the rolled cake into a serving dish
Top with the remaining whipped cream
Decorate with hazelnuts whole
Cover with plastic wrap and refrigerate for about 1 hour before serving
Serves: 12-15 slices, approximately 363 calories per slice
