Swiss roll and hazelnut cream

Grease a pan low 35 x 25 cm.

foderatela with non-stick baking paper.

In a large bowl, preferably with an electric whisk at full speed, whip the egg whites with the salt until foamy firmly; Add 60 g of sugar gradually, beating until it is well dissolved and the egg whites very firm.

Preheat oven to 190 degrees.

In another bowl, capable Beat egg yolks and sugar with an electric whisk, until mixture is thick and pale yellow.

Add the flour, mixing well to rest.

Add the whipped egg whites, 1/2 at a time, mixing from top to bottom to remove them.

Spread the mixture into the cake tin and bake for 12-15 minutes or until the surface is elastic to the touch of a finger.

120 g sifted powdered sugar on a clean cloth and rovesciateci the cake as soon as ready; gently remove the parchment paper and if you trimmed the edges with a knife; starting from a short side, roll up the cake with the dishtowel and place, seam down, on a wire rack to cool.

While the roll cooling, whip the cream.

In a small frying pan to medium heat, stirring nuts Golden often; Let them cool down.

Coarsely chopped hazelnuts and 12 put them aside for decoration; Finely chop the remaining for the filling.

Add the chopped hazelnuts and end the honey in half of whipped cream: fully unwind the roll now cold, cover evenly with the mixture of whipped cream, honey and hazelnuts.

Starting from the short side, roll the cake without the dust cloth and place it on a plate.

Filled with the remaining cream cake with syringe nozzle to big star and decorated.

Keep the sweet the fridge, if not served immediately.

Before serving, garnish with whipped cream cover with chopped nuts that you put aside.