Ferrero Cake Roll

Steps

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1. 1
   Prepare the Ferrero filling: Chop milk and dark chocolate, combine with hazelnut paste or Nutella. Pour hot heavy cream over the mixture, let it sit for a couple of minutes, then blend well. Refrigerate overnight.
   ▶ ≈0:22
2. 2
   Make the pâte à choux-based sponge: Start whipping egg whites on medium speed. Meanwhile, combine milk, salt, hazelnut paste, and butter, bring to a boil, add flour, and stir until homogenized.
   ▶ ≈0:43
3. 3
   Transfer the hot mixture to a large bowl and gradually incorporate eggs. Meanwhile, continue whipping the egg whites on high speed with remaining sugar until you achieve a glossy, stiff meringue.
   ▶ ≈1:10
4. 4
   Fold the meringue gently into the pâte à choux mixture. Divide the batter and spread onto baking sheets to create two thin sponge layers instead of one thick layer, which increases the number of rings.
   ▶ ≈1:29
5. 5
   Preheat the oven to 435°F (220°C) for 10 minutes. Bake the thin sponge sheets for approximately 7 minutes. Use higher temperature for thinner cakes and adjust accordingly for thicker ones.
   ▶ ≈1:42
6. 6
   Immediately slide the hot sponge onto the counter to cool and flatten. Store in the refrigerator for a few days or freeze.
   ▶ ≈2:06
7. 7
   Assemble the roll: Whip the chilled chocolate hazelnut filling to soft peaks. Spread the filling evenly onto the first sponge sheet, cover with the second sponge, and ensure the filling thickness equals the sponge thickness. Layer accordingly.
   ▶ ≈2:20
8. 8
   Roll the layered cake into a tight cylinder and freeze for about an hour.
   ▶ ≈2:40
9. 9
   Optionally, moisten the cake surface with amaretto-flavored simple syrup. Cover the entire cake roll with additional filling and smooth the surface using a plastic acetate sheet or film.
   ▶ ≈3:00
10. 10
    Roll the cake in crushed toasted hazelnuts to coat the exterior completely, then serve.
    ▶ ≈3:23