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Hazelnuts Coffee Cake Roll

Servings 30 cm long cake roll
Author Natalie


For the coffee cake roll:

  • 3 large eggs
  • 100 grams (1/2 cup) sugar
  • Pinch of salt
  • 30 ml. (2 tbsp.) vegetable oil
  • 30 ml. (2 tbsp.) espresso (drink, not powder)
  • 100 grams (3/4 cup) all-purpose flour
  • 25 grams (1/4 cup) almond meal
  • ½ tsp. baking powder

For coffee and white chocolate whipped cream:

  • 180 ml. (3/4 cup) whipping cream very cold
  • 2 tbsp. (20 grams) instant vanilla pudding powder
  • 100 grams white chocolate
  • 30 ml. (2 tbsp.) espresso (drink, not powder)

For chocolate coating and decoration:

  • 125 ml. (1/2 cup) whipping cream
  • 100 grams dark chocolate
  • 100 grams roasted hazelnuts coarsely chopped


  1. Coffee cake roll: preheat the oven to 170c degrees and place baking paper on a baking tray. Grease the baking paper with a little oil or butter.
  2. In a bowl of an electric stand mixer, place eggs, sugar and salt, and beat at high speed for 4-5 minutes or until you get a whipped, creamy and bright mixture.
  3. Lower the mixer speed and add in the oil and espresso while stirring slowly.
  4. Add flour, almond meal and baking powder, and gently fold until you get a uniform mixture.
  5. Pour the batter into the pan and straighten the top.
  6. Bake the cake roll for 6-10 minutes or until golden, set, and springy to the touch.
  7. Cool completely at room temperature.
  8. Coffee and white chocolate whipped cream: in a mixer bowl whip cream and instant pudding until you get a very firm whipped cream.
  9. In a separate bowl, melt chocolate and espresso until the chocolate is completely melted and the mixture is uniform.
  10. 10. Add 2-3 tablespoons of whipped cream into the melted chocolate and mix well until combined.
  11. 11. Add the chocolate mixture to the rest of the whipped cream and fold gently until you get a uniform cream.
  12. 12. Pour the cream over the cake and roll tightly to a cake roll shape.
  13. 13. Cool the roll for about an hour in the freezer for stabilization and meanwhile prepare the coating.
  14. 14. Coating: in a small bowl, put cream and chocolate and dissolve together in a microwave or over double boiler until everything is melted and the mixture is uniform.
  15. 15. Gently pour the coating over the cake roll and allow it to drizzle on the sides. Garnish with roasted hazelnuts and serve.

Recipe Notes

  • Keep the cake roll in a closed container in the refrigerator for 4-5 days.
  • You can use flavored espresso to diversify the flavors of the cake.
  • You can use any other nut you like instead of hazelnuts.
  • You can make the cake 1-2 days in advance and keep it in the fridge until serving.