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Nutella Birthday cake
| Preparation : 15 min | Resting : 3 hr 30 min |
| Cooking : 45 min | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
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Serves 15
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| 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® |
| 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 pattern. |
| 3 | Refrigerate the iced cake for at least 3 hours (or overnight) before serving. |
| sponge cake | |
| 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 into it. |
| 4 | Bake for 40 minutes until golden brown and springy. Cool the cooked cake before turning it out onto a rack. |
| NUTELLA® icing* | |
| 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. |
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
© Hachette Livre (Marabout) 2016
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