INGREDIENTS (for a 30×40 cm mould) 
3 egg whites
4 egg yolks
125g sugar
55g potato starch
25g
corn starch 250g hazelnut cream
2g baking powder

1. Separate the yolks from the egg whites. Beat the egg whites at room temperature with the sugar.
2. Incorporate the yolks into the beaten egg whites, being careful not to break the mixture.
3. Add the sifted flours, a little at a time, being careful not to create lumps.
4. Pour the mixture onto a baking tray covered with baking paper and bake at 180° for 10/12 minutes in a fan oven.
5. Let the cookie dough cool for a few minutes then add the hazelnut spread.
6. Roll up and sprinkle with icing sugar.

PREPARATION: