Mini Gingerbread Cakes with Nutella® hazelnut spread

Mini Gingerbread Cakes with Nutella hazelnut spread
A traditional sweet for unconventional Holidays
Bread, cookies or cakes. Here comes the perfect occasion to impress your guests and give them a spicy pinch. Ginger mini-cakes? Here we go! A finger-food dessert that will look pretty on your table: small portions with a great taste.
  • For cakes:
  • 2 cups honey
  • 1 egg
  • 3/4 cup melted butter
  • 2/3 cup milk
  • 1 1/2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 4 tsp gingerbread spice mix
  • 1 1/2 tsp baking powder
  • Pinch of salt
  • For filling/decoration:
  • 3/4 cup Nutella® hazelnut spread
  • 2/3 cup heavy cream
  • 2 oz plain brick-style cream cheese
  • 2 tbsp granulated sugar
  • 1 tsp orange zest
  • Golden sugar pearls and gold leaf flakes
Step 1
Step 1
  • Preheat oven to 350⁰F. Grease and flour 9-inch round springform pan. Set aside.
  • Beat together honey, egg, melted butter and milk. In separate bowl, sift together flour, cornstarch, gingerbread spice mix, baking powder and salt; mix into honey mixture until combined. Scrape into prepared pan.
  • Bake for about 30 minutes or until toothpick inserted in center comes out clean. Transfer to rack; let cool completely.
  • Step 2
    Step 2
  • Using 2-inch round cookie cutter, cut out 12 rounds from each layer.
  • Cut cake horizontally into two layers.
  • Step 3
    Step 3
  • Spread Nutella® hazelnut spread evenly over top.
  • Step 4
    Step 4
  • In bowl, whisk together heavy whipping cream, cream cheese, sugar and orange zest; transfer to piping bag. Pipe onto half of the rounds. Top with remaining cake pieces, Nutella® hazelnut spread side up, to make 12 mini-cakes. Decorate tops with golden sugar pearls and gold leaf flakes.