Best 5 Almond Sponge Cakes With Nutella Hazelnut Spread Recipes
Step into the realm of culinary delights as we embark on a journey to discover the secrets of creating the ultimate almond sponge cakes, tantalizingly filled with the rich, velvety goodness of Nutella hazelnut spread. Immerse yourself in the art of baking as we unveil the perfect balance of flavors, textures, and aromas that will elevate your taste buds to new heights. Allow your senses to be captivated as we guide you through the process of crafting these exquisite treats, transforming simple ingredients into a symphony of flavors that will leave you craving more.
Let's cook with our recipes!
ALMOND SPONGE CAKES WITH NUTELLA® HAZELNUT SPREAD
Create an even more flavorful and lighter cake by sifting all-purpose flour with almond flour. After baking, use a piping bag to fill these sponge cakes with Nutella®. Your holidays have just become happier with these almond sponge cakes.
Provided by Nutella® hazelnut spread
Categories Trusted Brands: Recipes and Tips
Time 1h35m
Yield 24
Number Of Ingredients 6
Steps:
- In a mixing bowl, combine confectioners' sugar, almond flour and sifted all-purpose flour.
- Stir in egg whites and melted butter until well combined. Refrigerate for 1 hour.
- Preheat oven to 350 degrees F. Grease and flour a mini muffin pan; divide batter equally among 24 muffin cups or in muffin pan.
- Bake on center rack for 12 minutes. Let cool for 10 minutes in pan on rack; remove from pan.
- Use a toothpick to create a small hole in each cake.
- Spoon Nutella® into piping bag; fill each hole with 1/2 tsp of Nutella® hazelnut spread.
- Garnish tops with remaining Nutella® and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 110.4 calories, Carbohydrate 11.6 g, Cholesterol 6.8 mg, Fat 6.5 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 2.4 g, Sodium 30 mg, Sugar 9.8 g
HEAVENLY HAZELNUT POUND CAKE
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Blackberries and raspberries, for garnish
- Lightly toast the almonds in a small skillet. Set aside to cool.
- Cut the pound cake in half, horizontally. Spread the chocolate spread on the cut side of both cake pieces. Sprinkle with toasted almonds. Then place the top half of the cake back onto the bottom half.
- In a medium-sized bowl, combine the whipped cream, orange liqueur and the zest. Cut the pound cake into 1-inch slices and serve with the whipped cream, blackberries and raspberries.
POKE CAKE WITH NUTELLA® HAZELNUT SPREAD
This luscious cake that features Nutella® hazelnut spread will be the star attraction at any gathering!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch baking dish with cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into baking dish.
- Bake 29 to 34 minutes or until toothpick inserted in center comes out clean. Remove from oven to cooling rack. Cool 5 minutes. With end of wooden spoon (1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon end occasionally with paper towel to reduce sticking.
- In small bowl, soften 1 1/4 cups hazelnut chocolate spread set over a pan of boiling water for 1 to 2 minutes, stirring constantly. Evenly pour and gently spread over cake; working back and forth to fill holes. (Some hazelnut chocolate spread will remain on top of cake.) Rap baking dish on counter several times to help hazelnut chocolate spread flow down holes. Cool completely, at least 1 hour.
- When ready to serve, in chilled large bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on medium-high speed until stiff peaks form. Spread whipped cream evenly on top of cake. Spoon 2 tablespoons hazelnut chocolate spread into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag; squeeze bag to drizzle over cake. Sprinkle chopped nuts on top. Store loosely covered in refrigerator.
Nutrition Facts : Calories 290, Carbohydrate 28 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 19 g, TransFat 0 g
CHOCOLATE HAZELNUT MUG CAKES RECIPE BY TASTY
Here's what you need: chocolate hazelnut spread, large eggs, all-purpose flour
Provided by Betsy Carter
Categories Desserts
Time 30m
Yield 2 servings
Number Of Ingredients 3
Steps:
- In a medium mixing bowl, whisk together ¾ cup (225 g) chocolate hazelnut spread and the eggs.
- Fold in the flour.
- Evenly distribute into two mugs.
- Microwave each mug for 2 minutes.
- Cool for 5 minutes.
- Frost with remaining chocolate hazelnut spread and serve warm.
- Enjoy!
Nutrition Facts : Calories 729 calories, Carbohydrate 79 grams, Fat 38 grams, Fiber 6 grams, Protein 15 grams, Sugar 57 grams
ALMOND SPONGE CAKES WITH NUTELLA® HAZELNUT SPREAD
Create an even more flavorful and lighter cake by sifting all-purpose flour with almond flour. After baking, use a piping bag to fill these sponge cakes with Nutella®. Your holidays have just become happier with these almond sponge cakes.
Provided by Nutella hazelnut spread
Categories Trusted Brands
Time 1h35m
Yield 24
Number Of Ingredients 6
Steps:
- In a mixing bowl, combine confectioners' sugar, almond flour and sifted all-purpose flour.
- Stir in egg whites and melted butter until well combined. Refrigerate for 1 hour.
- Preheat oven to 350 degrees F. Grease and flour a mini muffin pan; divide batter equally among 24 muffin cups or in muffin pan.
- Bake on center rack for 12 minutes. Let cool for 10 minutes in pan on rack; remove from pan.
- Use a toothpick to create a small hole in each cake.
- Spoon Nutella® into piping bag; fill each hole with 1/2 tsp of Nutella® hazelnut spread.
- Garnish tops with remaining Nutella® and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 110.4 calories, Carbohydrate 11.6 g, Cholesterol 6.8 mg, Fat 6.5 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 2.4 g, Sodium 30 mg, Sugar 9.8 g
Tips:
- Make sure the butter and eggs are at room temperature before you start baking. This will help the ingredients emulsify properly and create a light and fluffy sponge cake.
- Don't overmix the batter. Overmixing can make the cake tough and dense.
- Bake the cakes in a preheated oven. This will help them rise evenly.
- Don't open the oven door during baking. This can cause the cakes to fall.
- Let the cakes cool completely before frosting them. This will help the frosting set properly.
- When spreading the Nutella hazelnut spread, make sure it is at room temperature. This will make it easier to spread and will help it to adhere to the cake.
- You can use any type of nuts you like in this recipe. Chopped walnuts, pecans, or hazelnuts would all be delicious.
- If you don't have a piping bag, you can use a spoon to spread the frosting on the cakes.
Conclusion:
These almond sponge cakes with Nutella hazelnut spread are a delicious and easy-to-make treat. They are perfect for any occasion, from a casual get-together to a special celebration. With their light and fluffy texture, rich chocolatey filling, and crunchy nut topping, these cakes are sure to be a hit with everyone who tries them. So next time you're looking for a sweet and satisfying dessert, give these almond sponge cakes a try. You won't be disappointed!
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