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Nutella Birthday cake

Nutella Birthday cake Cook Expert

Preparation : 15 min Resting : 3 hr 30 min
Cooking : 45 min Equipment :
Difficulty :
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Serves 15 :
SPONGE CAKE:
160 g caster sugar
5 eggs
160 plain flour, sifted
7 g baking powder, sifted
1 knob unsalted butter for greasing
NUTELLA® ICING:
150 full fat cream cheese
such as Philadelphia®
30 g unsalted butter, at room temperature
35 g icing sugar (see recipe)
3 tbsp NUTELLA®
GARNISH:
300 g NUTELLA®
1Prepare 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*.
2Remove 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
pattern.
3Refrigerate the iced cake for at least 3 hours (or overnight) before serving.
sponge cake
1Preheat 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.
2Add the flour and baking powder; restart 30 seconds/speed 3 (without heating).
3Butter and flour an 18-20cm charlotte mould or cake tin and pour the cake batter
into it.
4Bake for 40 minutes until golden brown and springy. Cool the cooked cake before
turning it out onto a rack.
NUTELLA® icing*
1Fit 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.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016

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