Yule log with Nutella^® hazelnut spread

METHOD

1. 

   STEP 1

   Sift flour. In large bowl, beat together 5 whole eggs, almond flour and sugar. In separate bowl, whip egg whites with confectioners’ sugar, adding sugar in small additions; alternate the egg mixture with the flour, making 3 additions of flour and 2 of egg whites.

2. 

   STEP 2

   Preheat oven to 450°F. Scoop small amount of batter into small bowl; mix in butter, then return to batter in large bowl.

3. 

   STEP 3

   Divide batter between two 15- x 10-inch parchment paper­–lined, rimmed baking sheets; bake for 6 to 8 minutes or until golden brown. Let cool for about 2 minutes or until cool enough to handle.

4. 

   STEP 4

   Loosen edges of 1 cake with knife; turn upside down onto flour-dusted tea towel. Starting at one corner, carefully peel off paper. Starting at one short side, roll up cake in towel; let cool completely on rack. Repeat with remaining cake.

   Unroll each cake and spread evenly with half of the Nutella^® hazelnut spread;

5. 

   Step 5

   Reroll and place each roll, seam side down, on platter. Spread remaining Nutella^® hazelnut spread over rolls. Cut off edges to expose layers of cake and filling. Decorate as desired.