This buckwheat roll filled with cream and hazelnut is a fresh and delicious dessert, also suitable for those who are gluten intolerant. The sponge cake is made with buckwheat flour, naturally gluten-free, and the filling is based on whipped cream, apricot jam, and many pieces of Céréal gluten-free hazelnut bar.
The gluten-free hazelnut bar from Céréal comes in the form of delicious bars, with a core of crunchy cocoa cereals, covered with milk chocolate and hazelnut granules. A tasty snack suitable for everyone! And since it’s so good, I thought of using it as the filling for a delicious gluten-free roll!
If gluten-free dishes are for you, also try these recipes of mine:
- Difficulty: Easy
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: approx. 10 slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5 eggs
- 100 g sugar
- 1 tablespoon vanilla sugar
- 100 g buckwheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 5 gluten-free hazelnut bars (Céréal)
- 1 1/4 cups fresh liquid cream
- 3 tablespoons apricot jam
- 2 gluten-free hazelnut bars
- as needed powdered sugar
Steps
To prepare the Céréal buckwheat and hazelnut roll, preheat your oven to 430°F (static) and line a baking tray with parchment paper.
Place the eggs in a bowl and whisk them together with the sugar and vanilla sugar until light and very frothy. Mix the flour with the baking powder and cinnamon, add it all to the egg mixture, and gently fold with a spatula in a bottom-up motion.
Pour the batter onto the lined baking tray, level it, and bake for about 6 minutes at 430°F. Perform the toothpick test.
Meanwhile, prepare a clean cloth on the work surface and sprinkle it with sugar. When the sponge cake is ready, remove it from the oven and flip it onto the cloth, with the parchment paper facing up. Pass a damp cloth over the parchment paper and remove it gently. Roll the sponge cake inside the cloth and let it cool.
In the meantime, prepare the filling. Coarsely chop the Céréal hazelnut bars and set aside. Whip the cream and set aside 2-3 tablespoons. To the remaining whipped cream, add the chopped hazelnut.
Gently unroll the sponge cake and spread the apricot jam over the entire surface. Then spread the cream with hazelnut. Roll it up again and dust the roll with powdered sugar. Transfer the reserved whipped cream into a pastry bag and decorate the roll with a line of cream puffs along the center. Finish by cutting the Céréal hazelnut bars into small triangles and placing them on the cream puffs.
Place your gluten-free roll in the fridge for about an hour before serving.
