ALMOND SPONGE CAKES WITH NUTELLA® HAZELNUT SPREAD
Create an even more flavorful and lighter cake by sifting all-purpose flour with almond flour. After baking, use a piping bag to fill these sponge cakes with Nutella®. Your holidays have just become happier with these almond sponge cakes.
Provided by Nutella® hazelnut spread
Categories Trusted Brands: Recipes and Tips
Time 1h35m
Yield 24
Number Of Ingredients 6
Steps:
- In a mixing bowl, combine confectioners' sugar, almond flour and sifted all-purpose flour.
- Stir in egg whites and melted butter until well combined. Refrigerate for 1 hour.
- Preheat oven to 350 degrees F. Grease and flour a mini muffin pan; divide batter equally among 24 muffin cups or in muffin pan.
- Bake on center rack for 12 minutes. Let cool for 10 minutes in pan on rack; remove from pan.
- Use a toothpick to create a small hole in each cake.
- Spoon Nutella® into piping bag; fill each hole with 1/2 tsp of Nutella® hazelnut spread.
- Garnish tops with remaining Nutella® and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 110.4 calories, Carbohydrate 11.6 g, Cholesterol 6.8 mg, Fat 6.5 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 2.4 g, Sodium 30 mg, Sugar 9.8 g
HAZELNUT CAKE WITH NUTELLA MOUSSE
Steps:
- For the hazelnut cake: Preheat the oven to 325 degrees F. Butter and flour a 9-inch round or square baking pan.
- Pulse the hazelnuts until coarsely chopped in a food processor. Reserve. Combine the flour, cocoa powder, baking powder and salt together in a medium bowl.
- Combine the butter, sugar and vanilla in a large mixing bowl, and then beat until the mixture is light and fluffy, using an electric mixer. Beat in the eggs one at a time. Add the hazelnut paste and beat until incorporated and there are no lumps. Gradually add in the flour mixture, stopping the beater when it is just combined.
- Fold 1 cup of the chopped hazelnuts into the batter, reserving the rest for garnish.
- Transfer the batter to the pan and bake until a toothpick comes out clean when inserted into the middle of the cake, 45 to 50 minutes. Let the cake cool 10 minutes, then remove from the pan and let cool completely.
- For the nutella mousse: Mix the Nutella and mascarpone in a large bowl to combine. Beat the heavy cream in another large bowl, using a hand mixer, until just under soft peaks. Add in the Nutella mixture in 2 additions, and beat until you don't see any streaks. Place the mousse in a pastry bag fitted with a medium star tip. Refrigerate until ready to serve.
- To serve and assemble the cake: Cut the cake into 3-inch squares or rounds and cut each in half equatorially. Pipe the mousse on both the bottom and top halves of each of the cakes, and then give each cake a light sprinkey-dink of the chopped hazelnuts.
HAZELNUT CAKE
A VERY LIGHT but delicious hazelnut cake, and very easy to make! No butter, only 1tsp of flour and made with breadcrumbs, a nice touch. It is my husband's favorite cake and we rediscovered the recipe in his mom's old cookbook. A hit at home and at parties - I've passed on the recipe to many! A variation - fill with chocolate ganache or, for a really quick trick, Nutella, as a VERY THIN LAYER (as the cake is so light) before adding the whipped cream. Sprinkle with cocoa and hazelnuts once done.
Provided by Daisy Hartmann
Categories Dessert
Time 50m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 275°F.
- In a large bowl beat the egg yolks and the whole egg together with a wire whisk, or rotary or electric beater, continuing to beat until the mixture is thick and light yellow in color. Gradually beat in ½ cup of the sugar, then the nuts and the bread crumbs. Continue to beat until the mixture forms a dense, moist mass.
- In another bowl, beat the egg whites with the wire whisk or electric beater until the foam, then add ¼ cup of the sugar, 1 tbs at a time. Continue to beat until the whites form stiff, unwavering peaks. With a spatula mix about ¼ of the whites into the hazelnut mixture, then sprinkle the flour over it and gently fold in the rest of the whites. Continue to fold until no trace of the whites remains. Do not overfold.
- Butter and flour a 10-in springform pan. Turn the pan over and strike it to remove any excess flour. Pour batter into the pan, smooth the top and bake in the middle of the oven for 35-40 minutes, or until it shrinks away slightly from the sides of the pan. Remove the upper part of the pan as soon as you take it out of the oven and let the cake cool. Slice into 2 equal layers.
- Whip the chilled cream until it begins to thicken, add the sugar and vanilla adn continue to whip until the cream holds its shape. Fill the cake with the cream and cover as well. Sprinkle leftover chopped nuts over the cake. Serve at once.
HAZELNUT CAKE WITH PRALINE AND MILK CHOCOLATE BUTTERCREAM FROSTING
This decadent hazelnut-chocolate layer cake from baker John Barricelli's "The SoNo Baking Company Cookbook" is a guaranteed crowd-pleaser: Serve for an elegant birthday dessert or showstopping end to any meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch three-layer cake
Number Of Ingredients 17
Steps:
- Place an oven rack in the middle position. Preheat oven to 375 degrees. Spray a 9-by-3-inch round cake pan with vegetable spray. Line a baking sheet with parchment paper or a nonstick silicone baking mat; set aside.
- Make the sponge cake: Grind the hazelnuts in a food processor with 1/4 cup sugar. In a medium bowl, sift together flour, cornstarch, and hazelnut mixture; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the whole eggs, the yolks, remaining 1/2 cup sugar, salt, and almond extract on high speed until thick and pale yellow in color, and mixture holds a thick ribbon when whisk is lifted from bowl, 7 to 8 minutes. Remove bowl from mixer; gently and quickly fold in flour mixture. Gradually drizzle in oil, while folding.
- Pour batter into prepared cake pan. Set on prepared baking sheet, and bake until a tester comes out clean when inserted into the center of the cake, about 25 to 30 minutes. Remove from oven and turn cake out immediately onto a wire rack. Let cool for at least 1 hour.
- Make the buttercream: In the heatproof bowl of an electric mixer set over (but not touching) simmering water, whisk egg whites, sugar, and salt until warm to the touch, 1 to 2 minutes. Transfer bowl to mixer fitted with whisk attachment and beat until stiff peaks form. With the mixer running, gradually beat in butter, piece by piece. When all the butter has been added, mixture will break but it will become smooth as you continue to beat. Beat in vanilla. Divide buttercream in half, returning one half to the mixer bowl to make the chocolate flavor and setting aside the remaining half for the praline buttercream.
- Melt the chocolate in a heatproof bowl set over (but not touching) simmering water. Slowly beat into buttercream in mixer. Add cocoa mixture and beat until buttercream is cooled; set aside.
- Using a small offset spatula, spread praline paste onto a clean work surface. Smooth paste with a spatula, working out any lumps. Add 1/2 cup reserved buttercream to praline paste and fold it into buttercream. Once the paste and buttercream are fully combined and there are no lumps, fold praline mixture into remaining reserved buttercream.
- Using a serrated knife, trim top of cake to make level. Cut cake horizontally into even thirds. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate and top with a 1/3- to 1/2-inch layer of praline buttercream. Place second layer on top; top with remaining praline buttercream. Top with remaining layer.
- Spread a thin layer of the chocolate buttercream over the tops and sides of the cake to cover, creating a "crumb" layer. Transfer to refrigerator for 15 minutes to set. Spread tops and sides of cake with remaining chocolate buttercream; serve.
CINNAMON NUTELLA CAKE
Cakes like these are wonderfully therapeutic to make - chuck the lot into a bowl, and give it a quick beat and it's ready to bake. Simple enough for a complete beginner
Provided by Mary Cadogan
Time 1h30m
Yield Cuts into about 12 slices
Number Of Ingredients 9
Steps:
- Preheat the oven to 180C/gas 4/ fan 160C. Butter and line the base of a 20cm round cake tin.
- Put the butter, sugar, eggs, flour, baking powder, cinnamon and milk into a bowl. Beat with a wooden spoon for 2-3 minutes, or with an electric hand mixer for 1-2 minutes, until light and fluffy.
- Tip three quarters of the mixture into the tin, spread it level, then spoon the Nutella on in four blobs. Top with the remaining mixture, swirl a few times with a skewer, then smooth to cover the Nutella.
- Sprinkle with the nuts. Bake for 1 hour to 1 hour 10 minutes, until risen, nicely browned, feels firm to touch and springs back when lightly pressed (cover with foil if it starts to brown too quickly). Cool in the tin for 10 minutes, then turn out, peel off the paper and cool on a wire rack. Wrap tightly in double thick foil to keep fresh for up to a week.
Nutrition Facts : Calories 320 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.63 milligram of sodium
POKE CAKE WITH NUTELLA® HAZELNUT SPREAD
This luscious cake that features Nutella® hazelnut spread will be the star attraction at any gathering!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch baking dish with cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into baking dish.
- Bake 29 to 34 minutes or until toothpick inserted in center comes out clean. Remove from oven to cooling rack. Cool 5 minutes. With end of wooden spoon (1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon end occasionally with paper towel to reduce sticking.
- In small bowl, soften 1 1/4 cups hazelnut chocolate spread set over a pan of boiling water for 1 to 2 minutes, stirring constantly. Evenly pour and gently spread over cake; working back and forth to fill holes. (Some hazelnut chocolate spread will remain on top of cake.) Rap baking dish on counter several times to help hazelnut chocolate spread flow down holes. Cool completely, at least 1 hour.
- When ready to serve, in chilled large bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on medium-high speed until stiff peaks form. Spread whipped cream evenly on top of cake. Spoon 2 tablespoons hazelnut chocolate spread into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag; squeeze bag to drizzle over cake. Sprinkle chopped nuts on top. Store loosely covered in refrigerator.
Nutrition Facts : Calories 290, Carbohydrate 28 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 19 g, TransFat 0 g
CHOCOLATE HAZELNUT MUG CAKES RECIPE BY TASTY
Here's what you need: chocolate hazelnut spread, large eggs, all-purpose flour
Provided by Betsy Carter
Categories Desserts
Time 30m
Yield 2 servings
Number Of Ingredients 3
Steps:
- In a medium mixing bowl, whisk together ¾ cup (225 g) chocolate hazelnut spread and the eggs.
- Fold in the flour.
- Evenly distribute into two mugs.
- Microwave each mug for 2 minutes.
- Cool for 5 minutes.
- Frost with remaining chocolate hazelnut spread and serve warm.
- Enjoy!
Nutrition Facts : Calories 729 calories, Carbohydrate 79 grams, Fat 38 grams, Fiber 6 grams, Protein 15 grams, Sugar 57 grams
NUTELLA CAKE
A great cake for a Birthday or Easter
Provided by clare777
Time 1h
Yield Serves 6
Number Of Ingredients 10
Steps:
- preheat your oven to gas mark 5/190 degrees / 375 F
- and line your cake tin(s)
- using a large bowl and wooden spoon cream the sugar and butter together until light and fluffy.
- add the eggs in and beat until smooth. sift the flower and fold it into the mixture, if it feels dry add a little milk.
- add the nutella and mix well.
- put the mixture into your lined tin and use the back of a spoon to level the mixture out.
- place your tin in the oven and check after 20 minutes, if cooked turn the cakes out onto a cooling rack,peel off the greaseproof paper, turn over and leave to cool before decorating!
- melt 250g of nutell in the microwave for 5 seconds on high, pour over the cake and add sweets or nut to make it extra special!
- hope you enjoy your super chocolatey cake ! :)
NUTELLA ALMOND COOKIES
My take on Giada De Laurentiis' recipe for Chocolate Hazelnut Biscotti. Delicious cookies that are guaranteed to have people asking "What's in here?" These cookies where my first foray into baking, and they were very easy for a beginner. My family, who knows my cooking inabilities, thought they were slice and bake! Suggestion: I use a Silpat silicon baking sheet on my cookie sheet. It keeps the bottoms from getting too done.
Provided by Mrs. H
Categories Dessert
Time 23m
Yield 27-30 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- In a medium bowl combine the flour, baking powder, baking soda, and salt. Whisk to incorporate and set aside.
- In another medium bowl combine the butter, chocolate hazelnut spread, sugar, and brown sugar. Using an electric mixer, cream the ingredients together, about 4 minutes. Add the egg and vanilla and beat until smooth, about 1 minute.
- Using a wooden spoon or rubber spatula, stir in the flour mixture one-third until just combined. Add the almonds and the chocolate chips and stir until just combined.
- Using a tablespoon measure, spoon out the cookie dough onto a cookie sheet, spacing the mounds about 4 inches apart. Bake until lightly golden around the edges, about 8 to 10 minutes. Use a metal spatula to transfer the cookies to a wire rack and let cool.
More about "almond sponge cakes with nutella hazelnut spread recipes"
6-INGREDIENT HAZELNUT-ALMOND CAKES WITH NUTELLA
From parade.com
Occupation Parade_AuddevEstimated Reading Time 3 minsServings 20Total Time 45 mins
NUTELLA HAZELNUT CAKE - LIV FOR CAKE | CLASSIC CAKE ...
From livforcake.com
CONCOCT A NEW MENU ALMOND SPONGE CAKES WITH NUTELLA ...
From angelabauer.blogspot.com
3-INGREDIENT NUTELLA CHOCOLATE CAKE RECIPE - MASHED.COM
From mashed.com
HAZELNUT CAKE - LIV FOR CAKE | CLASSIC CAKE RECIPES WITH A ...
From livforcake.com
DELIVERY & TAKEOUT - DOORDASH FOOD DELIVERY
From doordash.com
ALMOND NUTELLA CAKE, MACARON CAKE, ALMOND CAKE RECIPE
From natashaskitchen.com
NUTELLA CUPCAKES – THE ULTIMATE GLUTEN FREE RECIPE
From glutenfreealchemist.com
SERIOUSLY DELICIOUS HAZELNUT SPONGE WITH NUTELLA CREAM ...
From bellyrumbles.com
ALMOND SPONGE CAKES WITH NUTELLA® HAZELNUT SPREAD BEST ...
From accadeonline.blogspot.com
ALMOND SPONGE CAKES WITH NUTELLA(R) HAZELNUT SPREAD …
10 BEST HAZELNUT ALMOND CAKE RECIPES - YUMMLY
From yummly.co.uk
ALMOND SPONGE CAKES WITH NUTELLA® HAZELNUT SPREAD ...
From worldrecipes.org
ALMOND SPONGE CAKES WITH NUTELLA® | NUTELLA® UK AND ...
From nutella.com
HAZELNUT CREAM CAKE | HASELNUß-SAHNE TORTE | STEP BY STEP ...
From theomaway.com
NUTELLA CAKE - THE BAKING EXPLORER - RECIPES FOR CAKES ...
From thebakingexplorer.com
ALMOND SPONGE CAKES WITH NUTELLA® HAZELNUT SPREAD
From pinterest.co.uk
VEGAN NUTELLA CAKE - THE ALMOND EATER
From thealmondeater.com
HAZELNUT & ALMOND SPONGE CAKE - DEMOCRATICGOURMET.COM
From democraticgourmet.com
HOMEMADE DOUBLE NUTELLA SPREAD (CHOCOLATE HAZELNUT ALMOND ...
From glutenfreeeasily.com
TASTY RECIPES: ALMOND SPONGE CAKES WITH NUTELLA® HAZELNUT ...
From recipestastyrecipes.blogspot.com
52 IDEAS FOR WHAT TO MAKE WITH NUTELLA: EASY RECIPES
From whattomaketoeat.com
QUICK & EASY 3 INGREDIENT NUTELLA CAKE - MADHU'S …
From madhuseverydayindian.com
GLUTEN-FREE CHOCOLATE HAZELNUT TIRAMISù • THE BOJON GOURMET
From bojongourmet.com
HOLIDAY BAKING WITH NUTELLA® HAZELNUT SPREAD
From pinterest.jp
AMAZING NUTELLA CUPCAKES - JUST BEEN BAKED
From justbeenbaked.com
ALMOND SPONGE CAKES WITH NUTELLA® HAZELNUT SPREAD | RECIPESTY
From recipesty.com
10 BEST HAZELNUT ALMOND CAKE RECIPES - YUMMLY
From yummly.com
ALMOND SPONGE CAKES WITH NUTELLA® HAZELNUT SPREAD
From pinterest.com
HOMEMADE NUTELLA RECIPE - WITH ALMONDS OR PEANUTS ...
From youtube.com
ALMOND SPONGE CAKES WITH NUTELLA® HAZELNUT SPREAD
From pinterest.com
NUTELLA-STYLE ESPRESSO CHOCOLATE HAZELNUT CAKE FROSTING OR ...
From unconventionalbaker.com
NUTELLA STUFFED CHOCOLATE HAZELNUT DREAM CAKE - THE ...
From thekitchenmccabe.com
EASY NUTELLA CAKE RECIPE (ONLY 3 ... - DINNER, THEN DESSERT
From dinnerthendessert.com
HAZELNUT CAKE WITH NUTELLA® | RECIPES | NUTELLA® RECIPE
From nutella.com
BEST NUTELLA RECIPES 2022 - GOOD HOUSEKEEPING
From goodhousekeeping.com
PIN ON HOLIDAY BAKING WITH NUTELLA® HAZELNUT SPREAD
From pinterest.ca
HAZELNUT SPONGE CAKE RECIPE - EUROPEAN CAKE RECIPES - YOUTUBE
From youtube.com
You'll also love