Hazelnut Cake Roll
Prep time
Cook time
Total time
Recipe type: Sweets
Serves: 1 cake roll
Cake Roll:
  • 5 eggs, room temperature
  • ¾ cup sugar
  • 1 teaspoon vanilla
  • ¾ cup all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup toasted and chopped hazelnuts
Hazelnut Praline:
  • ½ cup sugar
  • ¼ cup water
  • 1 teaspoon lemon juice
  • 1 cup toasted and peeled hazelnuts
Hazelnut - Mascarpone Filling:
  • 8 oz mascarpone cheese, softened
  • ½ cup powdered sugar
  • 1 - 1¼ cups hazelnut brittle, finely ground
  • 1 Tablespoon hazelnut liqueur, optional (you can use 2 teaspoons of vanilla instead)
  • ¾ cup heavy cream
Cake Roll:
  1. Preheat the oven to 350 degrees Fahrenheit. Line the bottom of a rimmed half sheet pan (13 inches x 18 inches) with parchment paper and spray it with baking spray. Instead of baking spray you can grease it with melted butter or oil and dust with flour.
  2. Sprinkle the hazelnuts over the bottom of the baking sheet.
  3. In a standing mixer with a whisk attachment, mix the eggs for about a minute and then gradually add the sugar and vanilla. Mix until the eggs are pale yellow and fluffy, 8-10 minutes.
  4. Whisk the flour, baking powder and salt together and then sift it into the mixed egg mixture.
  5. Gently fold with a wooden spatula to combine.
  6. Spread the cake batter evenly into the prepared baking sheet.
  7. Bake in the preheated oven for 12-15 minutes.
  8. Place a sheet of parchment on the counter and brush it with vegetable oil. Run a knife or thin spatula around the edges of the cake and flip out the cake onto the parchment paper.
  9. Take off the parchment that it was baking on and roll it up into the second parchment, to make a jelly roll. Roll it up lengthwise, to make a long cake roll. Set aside to cool. You can even make this a day in advance.
Hazelnut Praline:
  1. Line a rimmed baking sheet with parchment and brush the parchment with oil.
  2. Combine the sugar, water and lemon juice in a small saucepan. Bring to a boil on medium heat and cook for about 8-13 minutes, until it turns golden brown.
  3. Add the hazelnuts and immediately pour it onto the prepared parchment lined baking sheet. Spread it out quickly into an even thickness and set aside to cool. I usually like to make the hazelnut praline in advance, even a fews days before using it in desserts.
  4. Break the praline into small pieces. Set aside some of them to be used as a decoration. Put the rest of it in a food processor and pulse until finely ground.
Hazelnut - Mascarpone Filling:
  1. In a large bowl, mix the mascarpone cheese with the powdered sugar using a rubber spatula. It should be easy to mix since the mascarpone cheese softens at room temperature.
  2. Add the ground hazelnut praline (you will only need 1 - 1¼ cups of it, not all of it) and the hazelnut liqueur.
  3. In a chilled bowl, using a chilled whisk attachment (in a standing mixer or hand mixer) mix the heavy cream until stiff peaks form. Gently fold the whipped cream into the filling.
To Assemble:
  1. Roll out the cake roll. Spread the filling evenly over the surface.
  2. Roll up the cake roll, the same way that it was rolled up in the parchment. Garnish with more finely ground Hazelnut Praline and pieces of the praline as well.
Recipe by Olga's Flavor Factory at https://www.olgasflavorfactory.com/olgastips/hazelnut-cake-roll-and-our-engagement-story/