When you're expecting guests in several hours and you don't have time to make complex cakes, this recipe is a real savior in such situations. You can arrange the cake as a classic rectangular cake with 3 crusts (you will cut the sponge cake into 3 strips) or you can, like me, wrap it in a roll for even faster. There is no baking powder or butter in the recipe, it is not a mistake. Thanks to my friend Goran N. from Australia who helped with the recipe and always shares tips and delicious food with me, and I with you :)


Sponge cake

  • 5 eggs (separated yolks and whites)
  • 5 tablespoons sugar
  • 5 tablespoons flour
  • 5 tablespoons ground hazelnuts (or walnuts)

Cream filling

  • 1 liter of milk
  • 12 tablespoons sugar
  • 12 tablespoons flour
  • 200 g of dark chocolate
  • 5 tablespoons ground hazelnuts
  • 1 tablespoon rum extract
  • crushed roasted hazelnuts for decoration


For sponge cake

  1. Whisk the egg whites together with the sugar until you get solid snow. 
  2. Whisk the yolks separately and add them to the whites and mix gently with a spatula. 
  3. Slowly add the sifted flour and ground hazelnuts and mix gently, keeping the airy structure.
  4. Pour the mixture into a baking tray lined with parchment paper.
  5. Bake at 180 C degrees (350 f) for about 7 minutes.
  6. Once the sponge cake has cooled, flip it on a damp cloth. This will make it easier to wrap in a roll later without cracking.

For cream filling

  1. Heat the milk in a non-stick pot.
  2. Mix the flour and sugar aside and add them slowly to the lukewarm milk. 
  3. Turn on the mixer and mix while the milk is heating together with the flour and sugar. 
  4. When it starts to thicken, add the melted chocolate and continue mixing. 
  5. Be careful not to burn the milk, so it is important to have a good pot. Reduce the heat if necessary.
  6. When the filling thickens, separate 1/4 part for coating the roll and put 1 tablespoon of rum extract in it and mix. In the remaining filling, add 5 tablespoons of crushed roasted hazelnuts and mix. Allow both fillings to cool covered with nylon foil to prevent crusting.

Making the roll

  1. Once cool, remove the paper from the sponge cake and apply the hazelnut filling. 
  2. Wrap the sponge cake with the help of the damp cloth. 
  3. Apply the remaining filling with the rum on top and decorate with crushed roasted hazelnuts. 
  4. Place the cake to firm in the refrigerator.