Traditional recipes

Nutella cake

Nutella cake

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Separate the eggs and beat the egg whites with a pinch of salt. In another bowl, mix the butter well with the Nutella, putting, one by one, the yolks and then the ground hazelnuts. Melt the chocolate in a double boiler and let it flow, in a thin layer, over the egg foam, carefully mixing. We are going to add Nutella cream and hazelnuts. Bake this composition, in a greased form and lined with flour, in the preheated oven at 180 degrees, until it opens on the edges. Let it cool, peeling off the side edges of the cake tin.

It is a heavy cake, so it must be transferred with great care.

We fry the whole hazelnuts in a non-stick pan, without fat, always shaking, so that they color evenly. We rub them in a napkin, or in the palm of our hand, to remove the shells, and wait for them to cool. It is very important that they are cold when we place them on the cake, otherwise they will melt the icing. Chop the chocolate, add it to the cream, together with the spoonful of rum, and heat slowly until it melts. Then we take it off the heat and mix it until it thickens so we can pour it over the cake. Garnish with roasted hazelnuts.

I hope you enjoy.

Cream cream with Nutella and mascarpone simple, quick, cold recipe

Cream cream with Nutella and mascarpone simple, quick, cold recipe. Quick hazelnut chocolate cream. How to make Ferrero Rocher cake cream with only 2 ingredients, without boiling? Cake cream and homemade Nutella cakes.

Our readers already know that we recently published a homemade Nutella recipe (the recipe here). It's so good that I've been doing it several times since then.

My son recently turned 9 and wanted a Nutella family birthday cake. I chose to make him a Ferrero Rocher Cake with chocolate and hazelnuts. For his friends invited to his birthday I made the delicious Spiral Cake which was a great success (the recipe here).

This cream cake with Nutella and mascarpone is prepared in a few minutes, does not require heat treatment and contains only two ingredients. We are talking about real Nutella (from Ferrero) or homemade and NOT about crap like Finetti (or Fineti) or other cheap imitations.

For the Ferrero Rocher Cake I mentioned in the introduction (recipe soon!) I also made some fluffy and flavored countertops with hazelnuts & # 8211 see the recipe here.

As well as a second chocolate cream with mascarpone & # 8211 see the recipe here.

From these quantities results 1.3 kg of cake cream with enough Nutella to fill and coat a cake with a diameter of 26 & # 8211 28 cm. The Nutella: mascarpone ratio is 1: 2.

Vanilla, coffee and walnut cake

I don't know how you are, but when I walk into a confectionery, once I hear the word "vanilla," I can't focus on anything else. I would buy anything containing vanilla, accompanied by a coffee. Even though it's a bad time for caffeine, I love the combination of the two, so I chose to make a cake that would fully represent me. If you decide to try the recipe for an anniversary you should know that the ingredients are for a cake of about 2 kilograms.

Countertop ingredients:

  • 300 g of ground walnuts
  • 8 egg whites
  • 300 g of sugar
  • 10 ml of lemon juice.

From these ingredients will result 4 countertops of 20 cm diameter. Divide the composition in half and bake 2 worktops in turn. If you can bake all 4 at the same time it's perfect! I beat the egg whites with a pinch of salt.

I added the sugar and mixed until the granules were no longer felt. At the end I mixed the meringue with walnuts and lemon juice with slow movements from bottom to top, using a spatula.

I put the tops in the preheated oven at 180 degrees for 30 minutes.

Cream ingredientsof vanilla:

  • 450 ml of milk
  • 1 vanilla pod
  • 8 yolks
  • 120 g of sugar
  • 60 g of starch.

I let the seeds and vanilla pod infuse in the warm milk for 15 minutes. I mixed the yolks with the sugar, then I added the starch, stirring further until smooth. I poured the milk into a thin thread, stirring constantly. Then I boiled the composition over low heat until it thickened. I transferred it to a tray, where I covered it with cling film until it cooled completely, during which time I browned 30 grams of almond flakes in the pan.

Ingredients for coffee cream:

  • 300 g of mascarpone
  • 190 g of whipped cream
  • 70 g of powdered sugar
  • 6 g of instant coffee
  • 15 ml of espresso

I added the espresso coffee and left it to cool. I mixed the cream until its consistency became firm. Separately I mixed the mascarpone with the powdered sugar, I homogenized, then I mixed both compositions together until I obtained a firm cream over which I added the coffee.

To assemble the cake, I mixed the vanilla cream and divided it into 4 equal parts. Between every 2 countertops I used a part of vanilla cream, 10 g of almond flakes and 100 g of coffee cream. After adding the last top I leveled the vanilla cream, removed the cake from the circle and used the remaining 260 g of coffee cream to cover the cake. I let it cool for at least 3 hours.

Hoping it wasn't as hard as it seemed, I wish you luck. Let's hear only good things.

41 comments to & bdquoNutella cream cake & rdquo

cool. and I think it's super tasty

Vera is a very good cream, you don't have to make this countertop, it goes with almost anything just to be well syruped :).

dear amalia if you made cakes every day I would move close to you. it looks great and sure it's very good and one thing I know for sure I TRY IT


Alina, there is no problem and I put finetti :)), it goes with any chocolate cream, I hope it comes out, I'm waiting for news :). Kiss you!


You are super Amalia my dear & # 8230I'm glad you like the cream & # 8230is really very good and delicate & # 8230tell me the countertop used by you is like the blacktop countertop? & # 8230I kiss you dearly

Did anyone tell you that your blog is seriously harmful to your health? :)
Kiss you

Dora is a simple pandispan, I haven't tried the blackberry recipe yet.

Carmen, not yet! I kiss you to have a sunny weekend too!

How big was the tray in which you made this pandispan? I also made fries (it's super good .. and the cream was ready to eat before putting it on the cake) but in the tray in which I made the pandispan came out too thin :) Anyway it's a fried note and a cream to use at many many more.

Bianca measures me at home and I write to you :). I was more interested in cream :)).

I come back with the answer, 33 & # 21522 has a tray & # 8230 cm :)).

We are really looking for such a cream. Noted. Thanks and good luck.

Snowdrop thank you, I have a lot of work :), I hope you too!

I made the cake a few days ago and used Finetti cream. It has a special taste that I don't think can be obtained otherwise!
Dora is doing some wonderful things! I don't dare any of her cake :)

Yesterday I did this one too (you say I entered a race against the clock :) It's really good, but like Bianca, my pandispan came out very thin. I don't know if anything would change if I put more baking powder ?!
But it's not a problem, it doesn't stay uneaten.
Thanks again. I think I should do something other than sweets!

hello amalia I also have a question for you I want to make fries with nutella but I want to make the yellow countertop without cocoa and it will be a little higher because I see that the girls had some problems with height you can help me with a countertop pandispan thank you.

Hi Gabi, eventually you can try the recipe from Cake Top & # 8211 basic recipe.

Hi Amalia, I still have a question that I didn't really understand: What to syrup the countertop with. Thank you!

Gabi you can make a syrup from 100 ml of water, 2 teaspoons of sugar and 2-3 drops of rum essence. Put water with boiled sugar and after boiling in 2-3 add the essence.

Amalia I have a question for you today I made two cakes I did about four times but I did not suffer like that, I put out the fire and I left there for five minutes but or left from the middle down, I do not know because they were strong I'm sorry, I'm writing, but I'm nervous if you can help me with some advice.

Gabi, I don't know how to make cakes & # 8230, maybe the dough was too soft or it suddenly caught fire> I'm really sorry they didn't come out.

today we are 19 years old from the marriage and besides other goodies that I prepared I said to try your cake too. it came out great and I didn't have the patience to leave it in the fridge anymore. expensive and worth doing & # 8230 & # 8230

congratulations for this cake is really very good & # 8230..thousands of thanks & # 8230 & # 8230.

With pleasure, I hope you try other recipes.

Amalia, I made a countertop according to your recipe & # 8222cake-basic recipe & # 8221 and it turned out really good, I just wanted to fill it with this nutella cream and dress it in whipped cream.
I would also like to put fruit. is it ok with this cream? do you think i'm going together
if so, how do you recommend the fruit: on top of the cake or inside in the cream?

Eventually cherries & # 8230 cream is soft enough to know, you can put the fruit on the counter and then a layer of cream.

thanks a lot for the suggestions.
I had managed to do it before I read your answer.
the cream came out really ok, it wasn't too soft, I put compote fruits in it: cherries, pineapple, peaches. I covered the cake with whipped cream and garnished it with slices of peach on top.
It was delicious!

very good nutella cream, thank you very much! :)

He caught me unprepared today and I don't have any butter in the house. so I looked for a cake recipe without butter or margarine, and over what I give the nutella cream to try the cake so I run to the kitchen until I sleep my cats and get to work. Thanks for the recipe.

I did it too and I can tell you that after I made the cream and I felt how it smells and looks like I couldn't taste it, I thought & # 8230na that I ruined everything now: D and of course I put nutella and wonder product & # 8230a super good cream and a cake of grade 10.Thanks Amalia :)

È ff good cream only the sugar would be good if it was added at the end to avoid caramelization and the beaten egg whites and foam at the end & # 8230make the cream fluffier)

Amalia, what can I syrup the top with? I want to make a cake (with the cake top recipe) but with nutella cream, (to make the top with cocoa? If so?) What advice do you give me? Thank you)

You can make the top of the Marshal cake is very good.

Hi Amalia, could I put some cherries in the cream?

Of course, yes, drain the juice well.

I also make this cream, with the difference that I make a stronger cocoa pudding that I mix with Nutella, after it cools down well. I top the top with burnt ahar syrup. It's very good, it's worth a try.

Hi Amalia, what kind of tray did you use, the big one on the stove or the smaller one?

Flourless Nutella Chocolate Cake Recipe

Adjust oven rack to middle position and heat oven to 350 ° F. Coat bottom and sides of 9-inch springform pan with butter. Place bottom of pan over large sheet of foil and fold foil up sides to create a waterproof seal.

Place hazelnuts in food processor and process until finely ground, 15 to 30 seconds set aside. Place bittersweet chocolate, milk chocolate, and butter in heatproof bowl set over saucepan of barely simmering water. Heat, stirring occasionally, until mixture is melted. Remove from heat and stir in Nutella and chopped hazelnuts until combined.

In bowl of standing mixer fitted with whip attachment, Beat eggs with sugar and salt on medium-high speed until doubled in volume, 3 to 4 minutes. Fold 1/3 eggs into chocolate mixture to lighten. Gently fold in remaining eggs until no streaks remain.

In the unwashed mixer bowl, whip cream on medium-high speed to soft peak, about 30 seconds. Fold into chocolate mixture just until no streaks remain. Pour into prepared pan.

Place pan in roasting pan and fill pan with 1-inch hot water. Bake until center is just set and torte doesn't jiggle when shaken, 60 to 70 minutes. Remove springform pan from roasting pan and place on cooling rack to cool about 30 minutes. Chill until completely set, 2 to 3 hours.

Place chocolate and cream in microwave proof bowl and heat, stirring often, until mixture is warm and chocolate is melted. Whisk until mixture is smooth. Chill, if necessary, until mixture is thick enough to pipe.

Lightly dust torte with cocoa. Place chocolate mixture in piping bag fitted with tip and pipe 16 rounded teaspoon sized mounds along perimeter of torte. Place hazelnut on top of each mound of chocolate. When ready to serve, run sharp knife along inside of pan and remove sides of springform pan.

  • 150 g dark chocolate
  • 150 g butter
  • 100 g old powder
  • 150 brown sugar
  • 1 tbsp ness
  • 30 ml of hot water
  • 3 eggs
  • 70 ml whipped milk
  • 100 g flour with growth agent
  • 100 g plain flour
  • 50 g ground hazelnuts
  • a pinch of salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 30 g black cocoa powder
  • 4 yolks
  • 70 g brown sugar
  • 150 ml of milk
  • 120 g starch
  • 450 g nutella
  • 150 g butter
  • 1 teaspoon vanilla essence
  • 8 g gelatin (granules)

Nutella Cake - Recipes


Have you read what is written in the newspaper?
Santa Claus, great cook,
It didn't fit on the chimney with the cake.
How to lower the belly? To do sports?


  • 33 biscuits
  • 500 gr mascarpone
  • 400 gr nutella
  • 200 ml liquid cream
  • 300 ml milk

for decoration

  • 50 gr white chocolate
  • kinder chocolate, kinder chocolate eggs, kinder good, schoko bons kinder candy.

WORK PLAN cake with nutella cream and mascarpone

  1. To prepare the cream, mix the whipped cream until firm. In another bowl, mix the mascarpone with nutella, using a silicone paddle. Lightly incorporate the whipped cream and mix well with a spatula.That's it, I got the cream, a cream that is very easy to make and absolutely delicious. It can be used successfully in other cake or cake recipes, so it is good to keep the recipe.
  2. we pass each biscuit through milk, then we place them on a plate. 11 biscuits for the bottom layer. Cover with a third of the cream. Then we put the next layer of biscuits (soaked in milk), another layer of 11 biscuits and then another layer of cream. Place the last layer of biscuits and cover with the remaining cream. Melt 50 gr white chocolate on a bain-marie and pour with a posh or directly with a teaspoon thin layers along the surface of the cake
  3. I left the cream and the white chocolate decoration in the fridge to harden, then I decorated it with various chocolate sweets from Kinder. I thought this cake could be the joy of children, with Kinder sweets and biscuits soaked in milk, not coffee.
  4. The cream is divine. I highly recommend it to nutella lovers and not only & # 8230
  5. Enjoy the cake with nutella cream and mascarpone!

Easter with lemon glaze

Amandina cake original confectionery recipe with icing. Royal icing & # 8211 royal icing, simple sugar icing recipe. Ore biscuit top, cream cheese and nutella, nutella icing and unsweetened natural whipped cream & # 8211 a slice. Lace cake or lace cookies with chocolate cream and fondant icing. Call Me Cake Bucharest & # 8211 Desserts, Traditional & # 8211 Takeaway. Nutella MuffinsSweetsCookingRecipeTartsBakken. Easter with nutella & # 8211 Easter with sweet cheese filled with nutella, delicious and to everyone's taste. Easter without dough & # 8211 From the secrets of the kitchen. Gianduja glaze: In a bowl, break the chocolate into pieces.

Heat the cream with the honey until it comes close to boiling, then add. Tasty and grade 10, the cocoa icing is ideal for homemade cakes. A chocolate cake with coconut icing that I propose for the… table.

CHOCOLATE CHOCOLATE AND GLAZE. Sandwich donut, filled with chocolate cream and white chocolate icing. Top ingredients: eggs, sugar, flour, cocoa.

Baked donuts glazed with nutella, a fluffy, fragrant and delicious dessert. Mini cakes with chocolate or nutella In & quotWith chocolate & quot.

Preheat the oven to 180 degrees. Separate the yolks from the whites.

Make a cream from:
- Heated nutella (microwave) mixed with egg yolks and vanilla sugar. Whisk the egg whites and incorporate into the cream. The result is a beautiful cream, like a caramel. Then add flour and baking powder. Crush the biscuits (biscuits) and incorporate them into the cream, together with the walnuts. Whisk 150 ml. whipped cream and add it to the cream, mixing.

In a form (26cm) put baking paper, then bake from the obtained crust - 4 countertops!
Now. to make it easier for me and to make sure that all my countertops come out equal, I portioned them into 4 bowls and I started to bake the countertops, in turn, for 12-15 minutes each. the first 5 minutes on high heat, after which I reduced the heat and did the test with the toothpick to see if they were baked.

mix the steamed chocolate with 150 ml. whipped cream (liquid) and beat for approx. 3 minutes. Gradually add the butter and jelly.

Grease the first countertop with cherry jam. The second and third top are greased with 4 tablespoons of cream, the last top is covered with the rest of the cream and garnished with chocolate flakes.

The chocolate cake recipe with Nutella was proposed by Sava Laura on the culinary forum.

Keep the chocolate cake with Nutella cold until ready to serve.

About custom cakes for children's birthdays & # 8211 sugar paste and dyes

I never ordered cakes because I was disappointed by them on all the anniversaries of my son's colleagues or friends. I haven't tasted any edible yet. All are with undefined countertops, full of baking powder and soaking syrup (liters of water with sugar and artificial essences), with horrible creams based on imitation cream (called vegetable) and covered with an extremely thick layer of pasta. sugar improperly called "marzipan". Authentic marzipan is made with 66% almonds and costs over 100 lei / kg! These pastas are ordinary and indigestible cheap ones, strongly colored and they weigh well on the scales. Thanks but I don't want that for me or my baby! I can't even remember the dyes used. Every time the child returns from a party, his tongue, hands and clothes are stained with these dyes. I don't get anything out of my clothes, I get out of my tongue on the second or third day. Jale. Even their taste is bitter.

I noticed that the newer cakes were ordered with luxurious details and figurines while the composition remains secondary. Nobody really cares what hides under the thick and colorful layer of sugar paste.

I don't even see the meaning of the figurines on a cake. Is the cake a toy? Does her child want a cake with Minioni, a cake with Elsa, a cake with Olaf, a cake with Frozen, a cake with Mickey Mouse or another character? Why don't you give him a natural cake and a toy with that character? Thus, it will remain after his birthday and the cake will be decent and, first of all, edible. It's good that the fashion for cakes has passed with the picture of the child printed on the waffle & # 8230 you woke up on the plate with a slice of cake with the child's eye printed on it. Horror!

But I'm glad that more and more people are giving up these ordinary cakes disguised as sugar paste and that they are increasingly appreciating decent cakes, classic or modern, made with natural ingredients, cooked correctly. After this wave of confusion we return to what is quality and I hope we will be interested primarily in the taste and composition of a cake, not just its appearance. We are glad that our readers appreciate the quality and decency!

The theme being established, we decided by mutual agreement to make the best Mussel Moss cake! I used a shape of 24 cm in diameter and the results were approx. 12 slices of cake.


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