Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Hazelnut Holiday Trifle

This recipe came about as a result of an 'oops' in my kitchen.  The plan was to make the hazelnut roll (also found on page 154 of the MGCC cookbook) for a holiday gathering.  After removing the cake from the pan, I rolled it up to cool.  I realized too late that it should have been rolled starting at the short end...and I rolled it the long way.  I un-rolled...and re-rolled...and cracked the cake in the process.  At that point I decided it would become a hazelnut trifle...and so the hazelnut holiday trifle was born!  Like the log is gluten free for those who are on a GF diet. Equally good, is a trifle made up the same way but using banana cake instead of the hazelnut cake. 

  • 1 hazelnut sheet cake, cubed (recipe below)...or your favorite banana cake
  • 1 package vanilla instant pudding, 6 serving size
  • 3 cups milk
  • 1 1/2 cups Nutella hazelnut spread (soften slightly in microwave oven)
  • 2 cups whipping cream, whipped and sweetened
  1. Place 1/3 of cake cubes in the bottom of clear glass trifle bowl.
  2. Spread with a layer of Nutella, 1/3 of the pudding and 1/3 of the whipped cream.
  3. Repeat layers, spreading whipped cream over the entire top of bowl.
  4. Garnish with coarsely chopped hazelnuts and raspberries, if desired.

Hazelnut Sheet Cake:
  • 6 egg yolks
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/4 cups finely ground hazelnuts
  • 1 teaspoon baking powder
  • 1/4 teasoon salt

  1. Line 10 x 15 inch bar pan with parchment paper and spray with Pam.
  2. In mixer, combine sugar and egg yolks; beat on high speed for 5 minutes.
  3. Add extracts and beat well.
  4. Combine ground hazelnuts, baking powder and salt. 
  5. Add to sugar mixture and beat 2 minutes longer.
  6. Beat egg whites until stiff.
  7. Fold into cake batter by hand.
  8. Spread batter in prepared pan.
  9. Bake at 350°F for about 20 minutes. 
  10. Run knife around outer edge once slightly cooled; flip from pan to cool completely.
  11. Cut into cubes when ready to assemble trifle.


  1. Now that's what I call a good comeback or a good save. It looks fabulous Judy!

  2. Sounds wonderful. Sometimes the mistakes can be turned into something better!

  3. That is the sign of a great cook and creativity! Your trifle looks awesome. I cheat and use raspberry rolls for my Trifle although I do make the custard from scratch. Must try making that sheet cake one of these days.

  4. suggest you add a Pinterest link so that we can share these awesome recipes even further.

  5. does this sheet cake really have no flour in it? Do the ground hazelnuts act like the flour then?


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