Step 1: To prepare the Nocello Toschi cream Ingredients:
Milk 500 g
Egg yolks 5
Sugar 150 g
Potato flour 60 g
Nocello Toschi 100 g
Boil the milk and pour it on top of the yolks previously beaten together with the sugar and flour. Bring to the boil and then slowly add the Nocello Toschi until it has completely blended.
Step 2: To prepare the layers of sponge cake Ingredients:
Sugar 250 g
Egg 250 g
Flour 200 g
Whisk the eggs with the sugar until firm. Add the flour until you have a well blended mixture and then spread a layer about 5 mm thick on to a sheet of parchment paper. Bake in the oven at 200°C for about 12 to 15 minutes.
Step 3: How to assemble and decorate the cake Take the cream, which has cooled down, and spread it over the layers of sponge which you have already brushed with some Nocello Toschi. Roll the sponge layers up and leave in the fridge for about 1 hour. When they are cold, cut the rolls into rings about 1 cm thick and place them in a bowl, side by side until you have coated the bowl to the top; fill the inside with layers of cream and sponge and then leave in the fridge for at least 2 hours. Take the bowl out of the fridge after the 2 hours and turn out onto a plate and decorate.


  • Nocello Nocello is available in 700ml bottle and also as a special gift packing.