Almond sponge cakes with Nutella® hazelnut spread

Almond sponge cakes with Nutella hazelnut spread
Delicately fluffy mini cakes filled with Nutella® hazelnut spread
Create an even more flavorful and lighter cake by sifting all-purpose flour with almond flour. After baking, use a piping bag to fill them with Nutella®. Your holidays have just become happier with these almond sponge cakes.
  • 1 1/4 cups confectioners’ sugar
  • 3/4 cup almond flour
  • 1/4 cup all-purpose flour, sifted
  • 4 egg whites
  • 1/3 cup melted butter
  • 1/2 cup Nutella® hazelnut spread
Step 1
Step 1
  • In a mixing bowl, combine confectioners’ sugar, almond flour and sifted all-purpose flour.
  • Stir in egg whites and melted butter until well combined.
  • Refrigerate for 1 hour.
  • Step 2
    Step 2
  • Preheat oven to 350°F. Grease and flour a mini muffin pan; divide batter equally among 24 muffin cups or in muffin pan.
  • Bake on center rack for 12 minutes. Let cool for 10 minutes in pan on rack; remove from pan.
  • Step 3
    Step 3
  • Use a toothpick to create a small hole in each cake.
  • Spoon Nutella® into piping bag; fill each hole with 1/2 tsp of Nutella®.
  • Garnish tops with remaining Nutella® and sprinkle with confectioners’ sugar.