Dronningens juvel

A jewel of a dessert fit for a queen

Dronningens juvel

Dronningens juvelkake is a Norwegian roll cake that is a royal creation of hazelnut sponge cake, fresh bananas, chocolate, and whipped cream.

Taste of Norway Editor
The Norwegian American

This Norwegian roll cake called “The Queen’s Jewel” is truly fit for royalty. A tender chocolate hazelnut sponge cake surrounds layers of fresh bananas, chocolate, and whipped cream. This stunning cake is then topped with more whipped cream, bananas and chocolate. It makes a festive and surprisingly light dessert for the coming holiday entertaining season!

Roll cakes can be intimidating but are really quite simple with a few tips and tricks to ensure your success:

•    Use baking spray to prepare the pan, and make sure that it is spread evenly. This cake will release easily if you spray the pan with baking spray, cover it with a layer of parchment, and then spray the parchment. I then use my fingers or a brush to make sure that the parchment and the sides of the pan are evenly coated with baking spray. This will help keep the cake from sticking to the pan or the parchment after it is baked.

•    While it is still warm, roll the cake in a dish towel (not terry cloth) generously dusted with powdered sugar. This is an absolutely critical step. The cake must be rolled while it is still quite warm from the oven. It will crack and break if you try to roll it once it is cool. Since the cake is too warm to assemble with the fillings at first, it is wrapped in a cotton dish towel until it is cool enough to fill. This sets the rolled shape that we are ultimately looking for. The powdered sugar acts like flour here and keeps the cake from sticking to the towel.

•    Once the cake is cool, carefully unroll it and spread your whipped cream on top, leaving a 1-inch border around the sides.

•    Transfer the cake to a serving platter using two spatulas, one at the top of the roll and one at bottom, on opposite sides of the cake. This is enough support to get it from the work surface to a pretty serving tray.

•    Let the finished cake rest in the fridge for a couple of hours before serving. This will help everything meld together.

Dronningens juvel —The Queen’s Jewel

Makes 1 9-inch roll cake


For the cake:
4 large eggs, separated
2/3 cup granulated sugar
¼ cup water
½ tsp. vanilla extract
½ cup hazelnuts, toasted and
ground in a food processor
¼ cup all-purpose flour
¼ cup cornstarch
¼ cup cocoa powder
1 tsp. baking powder
¼ tsp. salt

For the filling and decoration:
2 cups heavy whipping cream
3 tbsps. powdered (confectioner’s) sugar
½ tsp. vanilla extract
3 ripe bananas, 2 bananas thinly sliced, 1 banana sliced on the bias into thicker slices for decorating the top
2 ounces semi-sweet chocolate shavings


1.    Preheat the oven to 350°. Spray a rimmed baking sheet (12 inches x 18 inches) with baking spray and line the bottom with parchment paper. Spray parchment with baking spray and use your fingers or a pastry brush to make sure the spray is distributed evenly around the top of the parchment paper and the pan. Set aside.

2. Transfer the egg whites to the bowl of a stand mixer. Using the whisk attachment, whisk on medium-high speed until stiff peaks form. Scrape the whipped egg whites into a separate bowl using a rubber spatula and set aside.

3. Combine the egg yolks, sugar, water, and vanilla in the now empty mixer bowl. Using the whisk attachment, whip on medium-high speed until the mixture is light in color and thick, scraping down the sides of the bowl as necessary, about 3-5 minutes.

4. Meanwhile, whisk the ground hazelnuts, flour, cornstarch, cocoa powder, baking powder, and salt in a medium bowl and set aside.

5. Reduce the speed to low and gradually add the dry ingredients until just incorporated. Add the whipped egg whites and mix until just combined.

6. Scrape the cake batter into the prepared pan and spread into an even layer. Bake until the cake is just set, about 12 –15 minutes. Remove from the oven and cool for 5–10 minutes.

7. Run a knife along the edge of the pan and invert the warm cake onto a clean cotton dish towel (not terry cloth) that has been generously dusted with powdered sugar. Peel off the parchment paper that was on the bottom of the cake while it was baking. Starting with the short side of the rectangle, roll the cake in the dishcloth and allow it to rest for 15 minutes.

8. Meanwhile, make the whipped cream. Combine the cream, powdered sugar, and vanilla in a clean stand-mixer bowl. Using a clean whisk attachment, whip the cream until medium-stiff peaks form.

9. Carefully unroll the cake, and spread with about half of the whipped cream, leaving a 1-inch border around the edges. Top with a layer of thinly sliced bananas. Sprinkle the bananas with half of the chocolate shavings. Carefully re-roll the cake around the filling leaving the towel on the counter. Trim the ends and transfer to a serving plate. Frost the cake with the remaining whipped cream and decorate with additional banana slices cut on the bias and sprinkle with more chocolate shavings. Serve immediately or gently cover with plastic wrap and transfer to the refrigerator for up to 3 hours before serving. If the decorative banana slices on top of the cake turn brown before serving, simply replace with fresh banana slices.

Photos: Kristi Bissell

This article originally appeared in the November 4, 2022, issue of The Norwegian American.

Avatar photo

Kristi Bissell

Kristi Bissell is the founder of True North Kitchen, a Nordic food blog designed for the American home cook. She enjoys creating recipes that celebrate her Scandinavian heritage and that approach traditional Nordic ingredients in a modern, fresh and approachable way. Kristi is a native of Minneapolis and currently resides in Omaha, Neb. When she’s not cooking and baking in her cozy kitchen, Kristi teaches private and corporate yoga classes and leads Scandinavian cooking and baking workshops. For more information, visit her blog, www.true-north-kitchen.com.