Recipe compatible with Bimby TM6, TM5, TM31, and TM21
The Nutella roll with the Bimby is one of those desserts I prefer, and I make it really quickly. In no time, I can bring to the table a soft, fragrant, and irresistible dessert, perfect for all palates. The beauty lies in its versatility: you can serve it as a dessert at the end of a romantic dinner, or slice it and offer it to friends during a lunch filled with chatter and laughter.
The secret is its simplicity. Once rolled and filled with Nutella, it becomes even more special if you decorate it with a sprinkle of powdered sugar. And if you want to make it even more indulgent, you can get creative with small variations: a handful of chopped hazelnuts or crunchy almonds, a layer of whipped cream, or Pan di Stelle cream instead of Nutella. It will be hard to choose which version you’ll love the most.
It’s a dessert that wins everyone over, both young and old, and there’s really no right moment to enjoy it: it’s perfect for breakfast to start the day sweetly, as a snack for a treat, or as a dessert that everyone agrees on. Once tried, it will become an essential recipe in your kitchen. You can fill the roll with LIGHT NUTELLA
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons, Fall, Winter, and Spring
Ingredients
Nutella Roll Bimby
- 4 1/4 oz sugar
- 4 eggs
- 1 egg yolk
- 4 1/4 oz flour
- 1 1/3 tbsp sunflower seed oil
- 1 pinch salt
- 1 packet baking powder
- Nutella® (as needed)
- powdered sugar (as needed)
- milk (as needed)
Steps
Nutella Roll Bimby
Procedure with Bimby
Put the sugar in the bowl and finely grind it 10 sec. speed 10.
Gather the sugar at the bottom, add the whole eggs and the yolk, and mix 30 sec. speed 4 until you get a smooth mixture.
Add salt, baking powder, flour, and oil, then knead 3 min. speed 3.
Pour the batter onto the oven tray (the black one), lined with wet and well-squeezed parchment paper, and level with a spatula.
Bake in a preheated static oven at 350°F for 8-10 minutes, until the surface just begins to brown.
Once out of the oven, slide the base (with the parchment paper) onto a surface and cover it immediately with cling film to keep it soft.
Let it cool completely, then remove the film, brush with a little milk, and spread the Nutella evenly.
Roll starting from the long side, gently squeezing, and wrap tightly.
Let it rest in the refrigerator for at least an hour.
Before serving, sprinkle with powdered sugar and slice.
Variants and Tips
Here is a section with variants and tips to make your Nutella roll even more delicious and versatile:
Delicious Variants
With whipped cream: spread a thin layer of Nutella and add whipped cream on top. The contrast between soft and creamy is irresistible.
With crunchy granules: sprinkle the surface of the cream with chopped hazelnuts or almonds for a crunchy touch.
Cocoa: add 2 tablespoons of unsweetened cocoa to the batter to get a chocolate sponge.
Different Filling: replace Nutella with Pan di Stelle cream, pistachio cream, fruit jam, or lemon curd.
Decorated: cover the roll with whipped cream, chocolate glaze, or sweetened mascarpone, turning it into a show-stopping dessert.
Useful Tips
For a perfect result, roll the sponge cake while still warm with the parchment paper or a damp towel: this way, it will hold its shape without breaking.
If you fear it might dry out, brush the base with milk or a light syrup (water and sugar or milk and cocoa) before spreading the Nutella.
Let the roll rest for at least 1 hour in the refrigerator: it will be more compact and easier to cut.
Store it in the fridge for 2-3 days well wrapped in cling film: it will remain soft and fragrant.
You can also prepare it in advance and freeze it (without powdered sugar): just thaw it slowly in the fridge before serving.
