Easy Nocciolata Roll
Difficulty level: easy
Servings 4 people
Ingredients
- 4 eggs (whites and yolks separated)
- 100 g sugar
- 100 g flour
- 1 pinch salt
- 250 g of Nocciolata The Original
- Sugar ice for finishing
Instructions
-
Preheat the oven to 180°C.
-
Whisk the egg yolks with the sugar until the mixture turns white. Add the flour.
-
Beat the egg whites until stiff with a pinch of salt, then gently incorporate them into the preparation.
-
Spread the dough on a baking sheet covered with baking paper and bake for 10 minutes (the sponge cake should be slightly golden).
-
Turn out onto a damp cloth, then roll the biscuit onto itself with the cloth. Leave to cool for 5 minutes.
-
Gently unroll and spread the Nocciolata over the entire surface, then roll up again tightly.
-
Sprinkle with a veil of icing sugar before serving.
AI-generated visual for Rigoni di Asiago
