Nutella Cake with Nougat Cream Filling
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 5 egg (s) (size M)
- 2 tablespoon water, warm
- 150 grams sugar
- 100 grams flour
- 1 teaspoon Baking powder
- 3 tablespoon cocoa powder, dark
- 100 g hazelnuts (hazelnut flakes)
For the filling:
- 200 g Nutella
- 200 g mascarpone
- 1 pack cream stabilizer
- 200 ml whipped cream
Print Recipe
Pin Recipe Instructions
- Mix the flour, baking powder and cocoa powder. Beat eggs, sugar and 2 tablespoons of warm water for 5 minutes with a hand mixer until creamy, fold in the flour mixture with a whisk. Pour the mixture into a springform pan.
- Scatter the nut flakes on the dough and bake in a preheated oven at 180 ° C for 25 - 30 minutes (stick test). Let cool and cut once.
- In the meantime, stir the nougat and mascarpone until smooth. Whip the cream with the cream stiffener until stiff and fold into the nougat cream.
- Place a cake ring around the bottom, pour in the cream and smooth out. Lay the top floor. Place the cake in the refrigerator for 30 minutes.
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