Hazelnut Sponge with Nutella Cream Birthday Cake

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.

Hazelnut Sponge with Nutella Cream Cake ~ Relatively easy to make and quite impressive to serve up, plus you will fall in love with Nutella Cream

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
Hazelnut Sponge with Nutella Cream Cake ~ Relatively easy to make and quite impressive to serve up, plus you will fall in love with Nutella Cream

Instruction

  1. 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.
  2. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
  3. Grease and line 2 x 18cm (7 inch) round cake tins.
  4. Place butter in a small bowl with 2 tablespoons boiling water and set aside to melt.
  5. 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.
  6. 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.
  7. Remove the beaters/stand mixer and sprinkle the flour and hazelnut meal over the mixture. Fold the ingredients together with a metal spoon.
  8. Fold in the melted butter and water mixture into the sponge mixture.
  9. 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.
  10. Allow to cool in the tin for 5 minutes before removing to a wire rack to cool completely.
  11. Repeat with the remaining two hazelnut sponges.
  12. 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.
  13. 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.
  14. Ferrero Rocher or chocolate shards can be used to decorate the cake.
  15. Refrigerate the cake for at least 30 minutes before serving to stiffen up the cream.
Hazelnut Sponge with Nutella Cream Cake ~ Relatively easy to make and quite impressive to serve up, plus you will fall in love with Nutella Cream

Source: Belly Rumbles

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