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Delicious Hazelnut Log

Featured in Sweet treats that make you happy.

This Christmas dessert blends coffee and hazelnut flavors in a soft cake, creamy filling, and crispy praline bite.
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Maria from tastyhush
Updated on Mon, 24 Mar 2025 12:42:27 GMT
A chocolate roll cake filled with cream and topped with hazelnuts and crunchy crumbs. Pin it
A chocolate roll cake filled with cream and topped with hazelnuts and crunchy crumbs. | tastyhush.com

Every festive season, my crispy hazelnut-coffee log becomes the talk of the town. I love the way it brings together my fluffy hazelnut sponge, melt-in-your-mouth buttercream, crunchy praline, and golden streusel topping. It's become my go-to showstopper that always wows my guests.

The sweet finale that makes gatherings special

This log is my pride and joy. What I really enjoy is how the rustic hazelnut flavor pairs with delicate coffee notes. When I bring it to the table, everyone's eyes light up at those beautiful layers and festive presentation. It's definitely my star dessert for important celebrations.

What you'll need

  • For the sponge: 7 eggs, 240g sugar, 2 spoons bitter almond extract, 175g ground hazelnuts, 2 spoons breadcrumbs, 20g butter and 2 spoons flour for the pan.
  • For the streusel: 50g roasted hazelnuts, 50g salted butter, 50g flour, 50g brown sugar.
  • For the buttercream: 6 egg yolks, 50cl whole milk, 300g softened butter, 2 spoons instant coffee, 150g sugar, 40g cornstarch.
  • For the praline: 200g praline chocolate, 125g crushed wafer cookies.

How to put it together

Getting the sponge ready
Whip the yolks with sugar, add ground hazelnuts, then gently fold in stiff egg whites. Bake for 1h15 at 180°C and let it rest overnight.
Making the streusel
Mix hazelnuts, butter, flour and sugar. Spread on a baking sheet and bake for 10 minutes at 180°C.
Creating the praline
Melt the chocolate, stir in crushed wafers, spread on parchment paper and pop in the fridge.
Whipping up the cream
Heat milk with coffee. Mix yolks, sugar and cornstarch. Pour in hot milk, thicken, then add butter in two batches.

Putting it all together

I layer the sponge, buttercream and praline. Then I cover everything with cream for a smooth finish. Finally, I top it with crunchy streusel, a dusting of powdered sugar, and a few hazelnut pieces or coffee beans for a festive touch.

A rolled cake covered with cream, crunchy crumbs and hazelnuts, served on a plate with powdered sugar dusting. Pin it
A rolled cake covered with cream, crunchy crumbs and hazelnuts, served on a plate with powdered sugar dusting. | tastyhush.com

Handy tips for success

I always make the sponge a day ahead because it tastes better. I wait until my buttercream is properly chilled before assembly so it's easier to work with. And I let my creativity run wild with decorations depending on my Christmas theme that year.

Frequently Asked Questions

→ Can this dessert be made ahead?
Yes, you can prep it up to 48 hours in advance. Let the sponge rest 12 hours, and chill the assembled log for at least 4 hours.
→ What’s the secret to mousseline cream?
Make sure the butter’s super soft and the pastry cream is cool before blending them for a smooth texture.
→ Can streusel be made early?
Yes, store it in an airtight container for a few days. Make sure it stays crunchy before serving.
→ How do you keep the sponge soft?
Whip the egg whites firmly and fold them in gently to keep it light. Letting it rest for 12 hours also helps.
→ How do you store the dessert?
Keep it in the fridge and take it out 30 minutes before serving for the best flavors.

Hazelnut Crispy Log

A fancy Christmas roll featuring hazelnut sponge, coffee-flavored mousseline, and a crunchy praline base. A show-stopping festive treat.

Prep Time
120 Minutes
Cook Time
85 Minutes
Total Time
205 Minutes
By: Maria

Category: Desserts

Difficulty: Difficult

Cuisine: French

Yield: 8 Servings (1 log)

Dietary: Vegetarian

Ingredients

01 7 eggs.
02 240g sugar.
03 2 teaspoons almond extract.
04 175g ground hazelnuts.
05 2 tablespoons fine breadcrumbs.
06 20g butter to grease the pan.
07 2 tablespoons flour for dusting the pan.
08 50g roasted hazelnuts.
09 50g salted butter.
10 50g flour.
11 50g cane sugar.
12 6 egg yolks.
13 500ml whole milk.
14 300g softened butter.
15 2 tablespoons instant coffee.
16 150g granulated sugar.
17 40g corn starch.
18 200g praline chocolate.
19 125g crushed lace cookies.

Instructions

Step 01

Set your oven to 180°C to preheat. Separate the eggs. Beat the yolks with 140g sugar. Stir in hazelnut powder, breadcrumbs, and almond flavoring. Whisk the whites with the leftover sugar till fluffy and fold gently into the mix.

Step 02

Butter and flour a pan, pour in the mixture, and bake for 1hr 15 mins. Rest it for 12hrs before using.

Step 03

Combine the hazelnuts, butter, sugar, and flour. Bake it for 10 mins at 180°C.

Step 04

Melt the chocolate. Mix it with crushed lace cookies. Spread it out flat and chill in the fridge.

Step 05

Warm up the milk with coffee. Mix the yolks, sugar, and starch together. Slowly pour in the milk, thicken over heat, then stir in the butter in two parts.

Step 06

Slice the cake base into three parts. Layer it with cream and praline layers in between. Coat the whole thing in cream and let it cool for 4hrs.

Step 07

Dust the top with the crispy topping, powdered sugar, and some festive decorations if you'd like.

Notes

  1. Letting it rest is key for a soft and fluffy cake.
  2. This dessert can be prepped up to 2 days early.

Tools You'll Need

  • Oven.
  • Stand mixer.
  • Log cake mold.
  • Saucepan.
  • Electric mixer.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs.
  • Dairy.
  • Tree nuts.
  • Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 650
  • Total Fat: 45 g
  • Total Carbohydrate: 52 g
  • Protein: 12 g