Nutella & Cream Swirl Cake

The Nutella & Cream Swirl Cake (or Torta Girella) is a dessert that is as beautiful to look at as it is delicious to eat. It is the perfect showstopper to serve at the end of a festive holiday lunch or as a fun, creative birthday cake for children (and adults!) who have a sweet tooth. This cake is a true celebration of flavor and creaminess. Despite its intricate, professional appearance, it is surprisingly simple to make, resulting in an original and scenic dessert that guarantees a “wow” factor.

The defining characteristic of this cake lies in its unique architectural composition. Unlike traditional cakes where layers are stacked horizontally, this cake is built vertically using a spiral technique. It requires a little attention to detail but not much physical effort. The base is a simple Pasta Biscotto (Biscuit Sponge)—the same flexible sponge used for Swiss rolls—which is baked flat, then cut into strips of equal height. These strips are slathered with fillings and rolled one after another to form a giant, expanding spiral.

For the filling, we chose the timeless combination of Nutella and whipped cream, enriched with crushed peanut brittle (croccante) to add a surprising “crunch” to every soft bite. To finish this masterpiece, the exterior is fenced with a “palisade” of chocolate sticks, creating a basket-like effect that brings smiles to everyone at the table. It is soft, creamy, crunchy, and absolutely delicious—a true triumph of Italian home baking.

🥣 INGREDIENTS

Here is the table of ingredients (Serves: 10):

👩‍🍳 PREPARATION STEPS (Step-by-Step)

The steps below follow the exact chronological order of the original source to ensure they match your images.

Step 1: Preparing the Sponge (Pasta Biscotto)

1. Separate the Eggs: Separate the yolks from the whites. Whip the egg whites until stiff peaks form. Add 80 g of the sugar (taken from the total amount) and continue whipping until you obtain a glossy, swollen meringue. Set aside.

2. Whip the Yolks: In a separate bowl, whip the egg yolks with the remaining 40 g of sugar until they become pale, fluffy, and foamy.

Step 2: Mixing Wet Ingredients

1. Add the lemon zest, the oil (poured slowly in a thin stream), and the milk to the yolk mixture.

2. Mix everything together thoroughly.

Step 3: Adding Dry Ingredients & Folding

1. Add the sifted flour and baking powder to the yolk mixture. Mix the powders in well.

2. The Folding: Gradually add the whipped egg whites (meringue) to the yolk batter. Incorporate them delicately using a spatula with slow movements from the bottom up to avoid deflating the batter.

Step 4: Baking and Cutting

1. Line a 31 x 34 cm baking tray with parchment paper. Pour the mixture in, distribute it evenly, and level it well.

2. Bake: Place the sponge in a preheated static oven at 170°C (340°F) for 20 minutes, or in a convection (fan) oven at 160°C for 20 minutes.

3. Cooling: Once cooked, remove from the oven and let it cool completely. Place a sheet of parchment paper on top of the sponge and gently flip it over.

4. Cutting: Peel off the parchment paper from the bottom (now the top). Using a ruler for precision, cut the sponge into strips 6 cm wide.

Step 5: Preparing the Filling (Farcia)

1. Place the very cold cream in a bowl and whip it until firm.

2. In a mixer, coarsely chop the peanut brittle (you can also use almond or hazelnut brittle). Add the crushed brittle to the whipped cream and fold it in with a spatula.

3. Soften the Nutella in a bain-marie (double boiler) or in the microwave so that it spreads easily.

Step 6: Swirl Cake Assembly

1. Layering: Spread the sponge strips with Nutella. Gently spread the whipped cream mixture on top of the Nutella (leave a few spoonfuls of cream aside for the final decoration). Level it out.

2. Rolling: Roll up the first strip of sponge cake to form a spiral.

3. The “Girella”: Place this first roll in the center of a large serving plate. Take the next strip and wrap it around the first roll, continuing where the previous one ended. Repeat with all strips until you have one large spiral cake.

4. Resting: Place the cake in the fridge for at least 1 hour to firm up.

Step 7: Decoration

1. Cover the sides of the cake with the whipped cream you set aside earlier.

2. Stick the chocolate sticks all around the sides to create a border.

3. Place the Swirl Cake back in the fridge until ready to serve.

Chef’s Guide & Conclusion

Mastering the Art of the “Girella”: Tips for Success

You have just assembled a dessert that combines architectural flair with home-baked comfort. The Torta Girella is a fantastic alternative to standard layer cakes, offering a unique visual slice that reveals vertical stripes of chocolate and cream. To ensure your creation is flawless and holds its shape perfectly, here are some professional insights.

1. The Secret to the Perfect Sponge (Pasta Biscotto):

The success of this cake relies entirely on the flexibility of the sponge. Unlike a standard cake that needs to be fluffy and crumbly, this sponge must be elastic enough to roll without cracking.

• The Meringue Factor: Whipping the egg whites to a glossy meringue (Step 1) is crucial. This structure provides the lift (since there is very little flour) and the pliability.

• Folding Technique: When combining the whites and yolks, patience is key. If you mix too vigorously, you lose the air, and the sponge will turn out rubbery and thin.

2. Handling the Filling:

• Nutella Consistency: If the Nutella is too hard, it will tear the delicate surface of the sponge when you try to spread it. Ensure it is fluid and warm (but not hot!) before spreading.

• The Crunch: The peanut brittle (croccante) is the hidden gem of this recipe. It breaks up the monotony of the soft sponge and soft cream. If you cannot find peanut brittle, crushed Ferrero Rocher or caramelized hazelnuts make an excellent substitute.

3. The Assembly Strategy:

Building the spiral can get messy.

• The “Joints”: When attaching a new strip to the growing spiral, try to align the ends perfectly so there are no gaps.

• Tightness: Wrap the strips reasonably tightly so the cake is structural, but not so tight that you squeeze the filling out.

• The Fridge is Your Friend: The resting time (Step 6) is mandatory. The cold solidifies the Nutella and the cream, acting as the “cement” that holds the spiral together. If you try to decorate or slice it immediately, it may unravel.

4. Storage and Serving:

This cake is best served cold. It can be stored in the refrigerator for up to 2-3 days. Because it uses whipped cream, it cannot be left out at room temperature for long periods, especially in warm weather. The flavors tend to meld beautifully after a few hours, making this an excellent “make-ahead” dessert for parties.

Enjoy this playful, crunchy, and creamy masterpiece that brings out the inner child in everyone!