Nutella makes anything good and you could use it on practically every food. There is no better way to use the historic Ferrero product than by preparing the classic Nutella roll.
The first time you try to prepare it you will surely have some difficulty in making a perfect roll, but don’t get discouraged and try again, in a short time you will become very good.
- 130 g flour;
- 130 g sugar;
- 1 sachet of vanillin;
- 50 ml milk;
- 4 eggs;
- 1/2 sachet of yeast;
- 1 jar of icing sugar.
Beat the sugar with the eggs until frothy, then add the flour, vanillin and milk. Mix everything together until all the lumps are well eliminated. At this point add the yeast and pour the mixture obtained in a rectangular container lined with baking paper wet and well squeezed.
Bake for 10 minutes at 190 °C. Remove from the oven and turn the dough upside down on a wet cloth, being careful not to break it. Roll up the dough immediately with the cloth until it is in the shape of a roll.
Reopen the dishcloth and spread the Nutella on all the biscuit dough, then roll it up again, obviously without the dishcloth.
Sprinkle the surface of the roll with plenty of icing sugar and, if it tastes good, also with bitter cocoa powder.
Serve the Nutella roll in slices, after having let it rest for at least an hour.
Pear, Apple And Hazelnut Cake
- 3 eggs;
- 2 pears;
- 2 apples;
- 250 g flour;
- 15 g baking powder;
- 200 g caster sugar;
- 50 g melted butter;
- 100 g milk;
- 80 g hazelnuts;
- 1 lemon;
- 1 tablespoon of brown sugar.
Peel the pears and apples, remove the core and cut them into thin slices, then place them in a bowl with 30 grams of sugar and sprinkle with lemon juice.
Toast the hazelnuts in a pan, then chop them coarsely with a heavy knife.
Beat the whole eggs with a whisk together with the remaining sugar, then incorporate the melted butter, milk and half the chopped hazelnuts. Mix well and smell the grated peel obtained from the lemon, then incorporate the sifted flour with the yeast into the dough.
Drain pears and apples and add the liquid released during maceration to the mixture.
Butter and flour a 26 centimetre diameter movable hinged cake tin and distribute half slices of apples and pears on the bottom in a radial pattern.
Pour the mixture into the cake tin and sprinkle the surface of the cake with the rest of the slices of fruit and hazelnuts.
Sprinkle with brown sugar and bake in a static oven at 180 °C for about 45 minutes.