Nutella® birthday cake
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60 rates
Preparation : 15 min
Cooking : 45 min
Total time : 4 h 30 Rest : 3 h 30
15 people
160 g plain flour
2 tsp of baking powder
1 knob butter
5 eggs
160 g icing sugar
300 g of hazelnut chocolate spread (Nutella®)
150 g Philadelphia®
30 g soft butter
35 g icing sugar
3 tbsp of hazelnut chocolate spread (Nutella®)
Associated products
RECIPE STEPS
1
Heat the oven to 180°C.
2
Fit the metal bowl with the whisk.
Add the eggs and sugar; run the program.
- 5 eggs
- 160 g icing sugar
Expert
05:00 / 5 / 40°C
3
Sift the flour using a sieve.
Add the sifted flour and baking powder to the metal bowl and run the program.
- 160 g plain flour
- 2 tsp of baking powder
Expert
00:30 / 3 / __°C
4
Butter and flour an 18-20cm cake tin and pour the cake batter into it at the end of the program.
- 1 knob butter
5
Bake for 40 minutes at 180°C.
Cool the cooked cake before turning it out onto a rack.
6
When the cake is completely cold, cut it into 3 equal layers. Generously spread 2 layers with the Nutella®, cover with the top layer and refrigerate.
- 300 g of hazelnut chocolate spread (Nutella®)
7
Refrigerate the cake and prepare the icing.
8
Fit the food processing bowl with the mini bowl and blade.
Add the Philadelphia® and butter; run the program until the mixture is smooth and creamy.
- 150 g Philadelphia®
- 30 g soft butter
Robot
9
Add the icing sugar and Nutella® through the feed tube whilst mixing.
Pulse constantly until very smooth.
- 35 g icing sugar
- 3 tbsp of hazelnut chocolate spread (Nutella®)
Robot
10
Before using, refrigerate the icing for 30 minutes.
11
Remove the cake from the refrigerator. Coat with the icing using a flexible spatula.
The icing can either be smooth or applied in a fish scale pattern.
12
Refrigerate the iced cake for at least 3 hours (or overnight) before serving.
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
