Nutella Cake Filling – Cream
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 ml milk
- 4 tablespoon cornstarch, lightly heaped
- 3 tablespoon sugar
- 250 g Nutella
- 200 g whipped cream
- 2 sheets gelatin
Print Recipe
Pin Recipe Instructions
- Cook a pudding from milk, sugar and cornstarch while it is still warm, stir in the Nutella.
- Let the gelatine soak in a water bath for about 5 minutes, remove it, squeeze it out and heat it up in the saucepan until it is liquid, then add a little of the Nutella pudding, stir well. Gradually add the remaining Nutella pudding and stir well.
- Whip the cream until stiff, fold into the Nutella mixture. If the mass is still too runny, it can be placed in the refrigerator until it has the right consistency.
- I like to use the filling in conjunction with cherries, very tasty.
- Also suitable as a dessert.
- For a Viennese floor you should take twice the amount.
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