|Preparation : 15 min||Resting : 3 hr 30 min|
|Cooking : 45 min||Equipment :|
|Difficulty :||Rating : 0 rates|
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|Programmes :||accessories :|
|160||g caster sugar
|160||plain flour, sifted
|7||g baking powder, sifted
|1||knob unsalted butter for greasing
|150||full fat cream cheese|
|such as Philadelphia®|
|30||g unsalted butter, at room temperature|
|35||g icing sugar (see recipe)|
|1||Prepare the sponge cake. When the cake is cold, cut it into 3 equal layers.|
Generously spread 2 layers with the 300g NUTELLA®, cover with the top layer and
refrigerate. Prepare the icing*.
|2||Remove the cake from the refrigerator. Coat* with the NUTELLA® icing* using a|
flexible spatula*. The icing* can either be smooth or applied in a fish scale
|3||Refrigerate the iced cake for at least 3 hours (or overnight) before serving.|
|1||Preheat the oven to 180 °C (170 °C fan, gas mark 4). Fit the metal bowl with the|
whisk, add the eggs and sugar. Mix using the EXPERT programme, 5 minutes/
speed 5/40 °C.
|2||Add the flour and baking powder; restart 30 seconds/speed 3 (without heating).|
|3||Butter and flour an 18-20cm charlotte mould or cake tin and pour the cake batter|
|4||Bake for 40 minutes until golden brown and springy. Cool the cooked cake before|
turning it out onto a rack.
|1||Fit the food processing bowl and mini bowl. Add the Philadelphia® and butter; run|
the FOOD PROCESSOR programme until the mixture is smooth and creamy. Add
the icing sugar and NUTELLA® through the feed tube; Pulse constantly until very
smooth. Before using, refrigerate the icing* for 30 minutes.