Mini Nutella Cakes
Origin of the recipe
Nutella cream isn't a new invention. It's actually a gianduja spread, made in Piedmont, Italy, from local hazelnuts and cocoa since the mid-19th century. This cream can be used as a spread for sandwiches or as a filling for baked goods. However, these pastries or mini-cakes, topped with hemispheres of whipped cream, are delicious for more than just the filling!
What do you need for cooking?
Ingredients
-
Water
-
Gelatin
-
Cream 33-35%
-
Powdered sugar
-
Coconut flakes
-
Nutella
Sponge cake
-
Egg
-
Salt
-
Sugar
-
Vegetable oil
-
Milk
-
Flour
-
Cocoa powder
-
Baking powder
Kitchen utensils
- Bowls
- Baking tray
- Whisk
- Mixer
- shoulder blade
- Sieve
- Baking pan
- Brush
- Parchment
- Spatula
- Pastry bags
- Round template
Step-by-step recipe
Step 1:
Dissolve gelatin in water and leave for 7-10 minutes.
Step 2:
Add powdered sugar to heavy cream and beat with a mixer until soft peaks form.
Step 3:
Add coconut flakes and mix with a spatula.
Step 4:
Melt the gelatin mixture, mix it in a bowl with some of the whipped cream, and then mix it with all the cream.
Step 5:
Using a pastry bag, partially fill the half-moon silicone molds with whipped cream.
Step 6:
Use a spoon to make indentations in the cream portions and use a pastry bag to fill them with Nutella.
Step 7:
Using a pastry bag with a wide opening, cover the filling with cream and smooth it out with a spatula.
Step 8:
Place the mold in the freezer for one and a half to two hours.
Step 9:
Break 3 eggs into a bowl, add a pinch of salt, 80 g of sugar and beat with a mixer until the mixture increases in volume by 3-4 times (about 10 minutes).
Step 10:
Add vegetable oil and beat with a mixer.
Step 11:
Pour in the milk and beat again with a mixer.
Step 12:
Mix 80 grams of flour, 20 grams of cocoa powder and a teaspoon of baking powder, add to the egg-milk mixture and mix gently.
Step 13:
Line a 26 x 37 cm baking sheet with parchment paper, pour the chocolate batter into it and smooth it out.
Step 14:
Bake for 10-12 minutes in an oven preheated to 180 degrees.
Step 15:
Cut the sponge cake into circles using a template.
Step 16:
Brush the biscuits with milk.
Step 17:
Remove the frozen hemispheres from the freezer and place them on the sponge cake layers, letting them sit for 15 minutes.
Step 18:
Sprinkle the cakes with coconut flakes and serve.
Cooking tips
For the cakes you will need a form with 9 semicircular cutouts with a diameter of 7 cm.
It is better to sift the dry chocolate mixture into the eggs and milk through a sieve in portions and mix in parts so that there are no lumps and the dough is uniform.
The diameter of the cake layers should be slightly larger than the diameter of the cream tops.
See also: Delicious homemade cake recipes
