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5

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Total Reviews: 6

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  • on June 14, 2012

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    Very nice

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  • on June 02, 2012

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    This is the best and very simple recipe I have made with my 4 and 6 years old daughters. We had so much fun and the Hazelnut roll was delicious! Thanks Laura!

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  • on March 31, 2012

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    I just saw Laura making and am trying it right now! But instead of whipped cream I'm going to use dulce de leche for filling. The hazelnut/caramel combination should be wonderful! Thanks for these cake recipes that are not dependent on wheat flour!

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  • on December 02, 2011

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    This looks like a good recipe. I prefer to use the larger 17 inch jelly roll pan for a larger roll. The smaller one just never looks like it has enough twirls of the filling and looks too short. Would you provide the recipe for the larger jelly roll standard pan? Please? I like your recipes. Thank you.

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  • on November 20, 2011

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    First I saw the show (DVR, then I had to make it. This is the best hazelnut cake recipe I have made to date. I'm from Europe and hazelnuts are in my blood. I made my first one yesterday and when I woke up today, I had to do it again. : I made a few slight changes. Today I first put the hazelnuts in the 400 degree oven (whole with skin on for 5 min to toast them (I used 60 gms no 50. I also cooked the cake batter for 11 min. vs. 10 min. (it was a little wet yesterday Those 2 changes made a huge difference in giving it a more nutty flavor. I also added 1 tsp of vanilla sugar (dextrose to the whipped cream which lifted that flavor profile along with the liquid vanilla and cinnamon. I will make this fantastic recipe for Thanksgiving this week also. I just can't get enough!! THANK YOU Laura Calder!!

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  • on August 31, 2011

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    This was delicious! I had some trouble with the rolling and unrolling, will take some practice.

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