Nutella roll cake

Place the soft butter (room temperature) along with the milk jam (dulce de leche) and nutella spread.

Beat at medium speed until the mixture becomes clear and smooth. Scrape down the sides from time to time.

Prepare syrup:
Bring water and sugar to a boil for 3 minutes. Remove from heat and add vanilla extract.

Unwrap the cake and soak the surface with syrup.

Spread buttercream over the entire surface.

Sprinkle with crushed hazelnuts and place a few ferrero rochers if desired on the bottom edge of the roll.

Gently roll up the sponge cake. Film and chill for 1 hour.

Cover the roll completely with nutella buttercream. Sprinkle with crushed hazelnuts.

Decorate with Ferrero Rocher chocolate.

Melt chocolate in a double boiler. Let cool and then pour into a small ziploc bag, cut the edge and decorate the roll in the shape of a zigzag.

Place in a cool place until ready to serve.