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.

Ingredients
- 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

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