Ingredients (serves 15)

• 5 eggs
• 100g almond flour
• 200g icing sugar
• 8 egg whites
• 70g white sugar
• 130g flour
• 70g soft butter
• 225g Nutella (for the filling and outside decoration)

Method

1. Sift the flour and melt the butter. In a large bowl, beat the 5 eggs, the almond flour and the sugar.
2. In another bowl, whip the 8 egg whites with the powdered sugar, adding it little by little. Add the pastry flour and the whipped egg whites to the 1st batter, little at a time and alternatively. At the end, add the melted butter that has been mixed with a little of the dough.
3. Divide the mixture and spread it onto 2 baking trays lined with parchment paper. Bake at 240°C for about 6-8 minutes. Remove each layer from its hot baking tray being careful not to break it. Cover with plastic film and keep it in the fridge.
4. Take each layer of cake and put it on a parchment paper. Fill a 3 mm round tip pastry bag with Nutella, make small circles of Nutella, then spread.
5. Roll the cake. Cover the outside with Nutella too. Let it rest and cut off the two edges in order to see the internal roll. Decorate the outside of the roll cake as desired.