Almond sponge cakes with Nutella

Almond sponge cakes with Nutella®

Pure softness and Nutella, together.
Sifted flour is where it starts, paired with almond flour for a smoother and flavoured mix, a rise in the oven and a piping bag to fill this delicacy with Nutella, et voila! Your holidays have just become that little more happier with these little treats.
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  • 120g Nutella®
  • 70g melted butter
  • 50g flour
  • 130g powdered sugar
  • 70g almond flour
  • 4 egg whites
Step 1
  • In a bowl, combine the sifted flour with the powdered sugar and the almond flour
  • Then, add the egg whites and finally the melted butter
  • Gently mix and put the mixture in the refrigerator for 1 hour
Step 2
  • Preheat the oven to 180°C (355°F)
  • Butter and flour individual molds of approximately 4cm height 2.5 cm width
  • Fill each mold with the mixture up to 2/3 of the molds
  • Place the filled molds on a baking tray and bake for 12 minutes on the middle rack of the oven
Step 3
  • Remove from the oven and let cool down some minutes before removing from the mold.
  • Using delicately a toothpick, create a small hole at the top of the cakes
  • Use a piping bag to fill each hole with 4g of Nutella®
  • Decorate with 1g of Nutella® on the top
  • Sprinkle with powdered sugar and serve
Et voilà!
Almond sponge cakes with Nutella
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