The flavor combination of hazelnut sponge with Nutella cream is ideal for a cake. It’s rather spectacular and makes a fantastic birthday cake; it’s also really simple to create.
INGREDIENTS
1st Set of Sponge Cakes
- ▢20 grams 1 heaped tablespoons butter
- ▢4 eggs separated
- ▢115 grams ½ cup caster sugar (superfine)
- ▢60 grams ½ cup self raising flour
- ▢75 grams ⅔ cup hazelnut meal (ground hazelnuts)
2nd Set of Sponge Cakes
- ▢20 grrams 1 heaped tablespoons butter
- ▢4 eggs separated
- ▢115 grams ½ cup caster sugar (superfine)
- ▢60 grams ½ cup self raising flour
- ▢75 grams ⅔ cup hazelnut meal (ground hazelnuts)
Nutella Cream
- ▢800 ml cream
- ▢200 grams 1 cup Nutella
- ▢Ferrero Rocher or chocolate shards to decorate
Instruction
- Important Note: Do not attempt to produce all four sponges at the same time; it will almost certainly end in catastrophe, and you will be disappointed. Consider yourself forewarned: Sponges may be capricious animals if you don’t follow the rules.
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Grease and line 2 x 18cm (7 inch) round cake tins.
- Place butter in a small bowl with 2 tablespoons boiling water and set aside to melt.
- In a clean basin, whisk egg whites until soft peaks form, using a hand or stand mixer. Continue to beat and add the sugar gradually, a little at a time.
- One at a time, beat in an egg yolk until the mixture is thick and shiny. Before adding another egg yolk, make sure the first one has fully integrated.
- Remove the beaters/stand mixer and sprinkle the flour and hazelnut meal over the mixture. Fold the ingredients together with a metal spoon.
- Fold in the melted butter and water mixture into the sponge mixture.
- Place the two cake pans on the middle shelf of your oven and divide the batter between them. Even out the tops with a spoon. Bake for 25 minutes, or until a skewer inserted in the center of the sponge comes out clean.
- Allow to cool in the tin for 5 minutes before removing to a wire rack to cool completely.
- Repeat with the remaining two hazelnut sponges.
- Place cream in a large mixing bowl and whisk with a hand or stand mixer until thickened. Continue to beat until the cream is beaten and the Nutella is entirely integrated.
- To build the cake, put Nutella cream over the bottom sponge and set the next layer on top; repeat with the other sponges, then add more Nutella cream on top. For a bare effect, smear some cream along the sides of the cake.
- Ferrero Rocher or chocolate shards can be used to decorate the cake.
- Refrigerate the cake for at least 30 minutes before serving to stiffen up the cream.
Source: Belly Rumbles
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