Ingredients for the sponge cake:
- 3 tablespoons of flour
- 3 tablespoons sugar
- 3 eggs
- a pinch of salt
- a teaspoon of baking powder
- 4 cups of coffee (wet)
Ingredients for the cream of hazelnut:
- 400 gr. fresh ricotta
- 100 gr. by hazelnut semifinished
- 100 gr. icing sugar
- fresh cream
- chopped hazelnuts
In a Cup, pour in the egg planetary 3 eggs, a pinch of salt and whip. Pour the egg yolks, sugar and flour. Finally a teaspoon of baking powder. Butter a drip pan (25x35cm.) from the oven and cover it with parchment paper. Pour the mixture and bake at a temperature of 220° for about 8 minutes. Once the sponge cooked allow to cool outside the oven by removing the cake from the oven and cover with a dish towel.
Prepare hazelnut cream now. Formerly leave the fresh ricotta for 24 hours in the refrigerator so that free the excess whey. In a bowl pour the ricotta cheese, icing sugar and semi-worked hazelnut and with an immersion mixer to mix everything together.
Place the sponge over a layer of food film, pour the coffee, unsweetened, diluted with a little water. Lie down with the help of a spatula and starting from one side, nutty cream cheese and leaving the other side empty. Once the cream level begin to wrap the sponge using the film, roll it up and place it completely for about 1 hour in the fridge.
Meanwhile, whip cream after it sweetened to taste.
Take the roll out of the fridge, lay it on the serving plate after removing the film, delete with a knife the two ends to clean its shape and spread the cream over the entire top surface. Level with a spatula and finally sprinkle with chopped hazelnuts.
Store in the refrigerator until consumption.