Best Almond Sponge Cakes With Nutella Hazelnut Spread Recipes

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ALMOND SPONGE CAKE



Almond Sponge Cake image

Toasting the almonds gives this sponge cake a golden color and a nuttier flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Yield Makes two 6-inch-round layers

Number Of Ingredients 8

1/3 cup whole almonds
1/3 cup cornstarch
1 tablespoon unsalted butter, for pans
2 tablespoons all-purpose flour, for pans
3 large eggs, separated
1 teaspoon pure vanilla extract
1/2 cup sugar
Pinch of salt

Steps:

  • Preheat oven to 400 degrees. Place almonds in a single layer on a rimmed baking sheet; toast until golden, about 10 minutes. Transfer pan to a wire rack, and let almonds cool.
  • Reduce oven temperature to 350 degrees. Place the cooled almonds and the cornstarch in bowl of a food processor. Process until finely ground, about 30 seconds. Set aside.
  • Butter two 6-inch-round layer-cake pans. Line pans with parchment paper, and butter again. Flour pans, and set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, mix together egg yolks and vanilla. With mixer on high speed, gradually add 1/4 cup sugar. Beat until pale, thick, and light, about 5 minutes. Transfer egg-yolk mixture to a large bowl; set aside. Wash and dry mixer bowl and attachment.
  • Place egg whites and salt in the clean mixer bowl. Beat on medium speed until soft peaks form. Increase the speed to high, and gradually add the remaining sugar. Beat until stiff and glossy, about 4 minutes.
  • Fold the egg-white mixture into the egg-yolk mixture. In three additions, fold the reserved ground-almond mixture into this new mixture. Divide the batter between the two prepared pans, and smooth the tops with an offset spatula.
  • Bake cakes until a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Transfer pans to a wire rack to cool, about 25 minutes. Turn out cakes, and cover with plastic wrap until ready to use.

POKE CAKE WITH NUTELLA® HAZELNUT SPREAD



Poke Cake with Nutella® hazelnut spread image

This luscious cake that features Nutella® hazelnut spread will be the star attraction at any gathering!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 24

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and whole eggs called for on cake mix box
1 1/4 cups Nutella® hazelnut spread
2 cups heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla
2 tablespoons Nutella® hazelnut spread
1/4 cup chopped hazelnuts (filberts), toasted, skinned

Steps:

  • Heat oven to 350°F. Spray bottom of 13x9-inch baking dish with cooking spray.
  • In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into baking dish.
  • Bake 29 to 34 minutes or until toothpick inserted in center comes out clean. Remove from oven to cooling rack. Cool 5 minutes. With end of wooden spoon (1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon end occasionally with paper towel to reduce sticking.
  • In small bowl, soften 1 1/4 cups hazelnut chocolate spread set over a pan of boiling water for 1 to 2 minutes, stirring constantly. Evenly pour and gently spread over cake; working back and forth to fill holes. (Some hazelnut chocolate spread will remain on top of cake.) Rap baking dish on counter several times to help hazelnut chocolate spread flow down holes. Cool completely, at least 1 hour.
  • When ready to serve, in chilled large bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on medium-high speed until stiff peaks form. Spread whipped cream evenly on top of cake. Spoon 2 tablespoons hazelnut chocolate spread into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag; squeeze bag to drizzle over cake. Sprinkle chopped nuts on top. Store loosely covered in refrigerator.

Nutrition Facts : Calories 290, Carbohydrate 28 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 19 g, TransFat 0 g

ALMOND SPONGE CAKES WITH NUTELLA® HAZELNUT SPREAD



Almond Sponge Cakes with Nutella® hazelnut spread image

Create an even more flavorful and lighter cake by sifting all-purpose flour with almond flour. After baking, use a piping bag to fill these sponge cakes with Nutella®. Your holidays have just become happier with these almond sponge cakes.

Provided by Nutella hazelnut spread

Categories     Trusted Brands

Time 1h35m

Yield 24

Number Of Ingredients 6

1 ¼ cups confectioners' sugar, plus extra for dusting
¾ cup almond flour
¼ cup all-purpose flour, sifted
4 egg whites
⅓ cup melted butter
½ cup Nutella® hazelnut spread

Steps:

  • 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.
  • Preheat oven to 350 degrees 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.
  • 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® hazelnut spread.
  • Garnish tops with remaining Nutella® and sprinkle with confectioners' sugar.

Nutrition Facts : Calories 110.4 calories, Carbohydrate 11.6 g, Cholesterol 6.8 mg, Fat 6.5 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 2.4 g, Sodium 30 mg, Sugar 9.8 g

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Almond Sponge Cakes with Nutella Hazelnut Spread Recipes

If you have a sweet tooth and love the combination of chocolate and hazelnuts, then you are in for a treat with the almond sponge cakes with Nutella hazelnut spread recipes. These cakes are soft, fluffy, and moist, and the combination of the almond sponge with the Nutella filling creates a delicious flavor that will satisfy any cravings you might have. In this article, we will explore what almond sponge cakes with Nutella hazelnut spread recipes are and what makes them so special.
What are almond sponge cakes with Nutella hazelnut spread recipes?
Almond sponge cakes with Nutella hazelnut spread recipes are a type of cake that is made with a sponge cake base that is filled with Nutella hazelnut spread. The almond sponge is made from a combination of almond flour, regular flour, sugar, and eggs. This cake is then filled with creamy and smooth Nutella hazelnut spread that is the perfect complement to the sponge cake base. This cake is perfect for those who are looking for a dessert that is not too heavy and has a satisfying sweetness.
What are the ingredients in almond sponge cakes with Nutella hazelnut spread recipes?
To make almond sponge cakes with Nutella hazelnut spread, you will need the following ingredients:
  • Almond flour
  • All-purpose flour
  • Sugar
  • Eggs
  • Baking powder
  • Salt
  • Whole milk
  • Vanilla extract
  • Nutella hazelnut spread
  • Whipped cream (optional)
How to make almond sponge cakes with Nutella hazelnut spread recipes?
The steps to make almond sponge cakes with Nutella hazelnut spread are as follows:
  1. Preheat your oven to 350°F (175°C), and grease your cake pans with butter or cooking spray.
  2. Whisk together the almond flour, all-purpose flour, baking powder, and salt in a medium mixing bowl. Set the dry ingredients aside.
  3. In another mixing bowl, combine the eggs and sugar and beat with an electric mixer until the eggs are pale and fluffy.
  4. Add the vanilla extract and whole milk to the egg mixture, and mix again until well combined.
  5. Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix as this can result in a tough cake.
  6. Divide the batter evenly between the greased cake pans, and bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
  7. Let the cakes cool briefly in their pans before turning them out onto a wire rack to cool completely.
  8. Once the cakes are cooled, spread a thick, even layer of Nutella hazelnut spread on top of one of the cakes. Place the other cake on top, sandwiching the Nutella filling in the center.
  9. Top with whipped cream if desired, and enjoy your almond sponge cakes with Nutella hazelnut spread!
Conclusion
Almond sponge cakes with Nutella hazelnut spread recipes are a delicious and easy-to-make dessert. The combination of the soft and fluffy almond sponge and the smooth and creamy Nutella filling creates a flavor explosion that is sure to satisfy any sweet tooth. The recipe is easy to follow, and the end result is a beautiful and tasty cake that is perfect for any occasion. Next time you're in the mood for a sweet treat, give almond sponge cakes with Nutella hazelnut spread a try!
Almond sponge cakes with Nutella hazelnut spread is a delicious dessert that is perfect for every occasion. The combination of the nutty flavor of almonds and the chocolatey taste of Nutella hazelnut spread is a match made in heaven. However, making the perfect almond sponge cake can be tricky. In this article, we will provide you with valuable tips on how to make almond sponge cakes with Nutella hazelnut spread recipes without hassle.

1. Use Good Quality Ingredients

To get the best results when making almond sponge cakes with Nutella hazelnut spread recipes, it is essential to start with high-quality ingredients. Use fresh eggs, good quality flour, and premium Nutella hazelnut spread. These ingredients will ensure that your sponge cake is moist, fluffy, and has the perfect texture.
1.1 Choosing High Quality Flour
When it comes to selecting flour for this recipe, it's important to use cake flour rather than all-purpose flour. Cake flour is finer and lighter, which helps to give the sponge cake a lighter texture. If you don't have cake flour, you can make your own by removing two tablespoons of all-purpose flour and replacing them with cornstarch.
1.2 Picking Fresh Eggs
Fresh eggs make a huge difference when it comes to baking. Use eggs that are less than a week old for the best results. If you don't have fresh eggs, you can still make this recipe by adding a little extra baking powder to the cake batter.
1.3 Choosing Premium Nutella
The quality of the Nutella hazelnut spread is an essential factor when making almond sponge cakes with Nutella hazelnut spread recipes. Use premium and fresh Nutella to ensure the best flavor.

2. Use an Electric Mixer

An electric mixer is essential when making almond sponge cakes with Nutella hazelnut spread recipes as it makes the process easier and faster. When you beat the eggs, sugar, and butter, use the mixer to ensure that they are thoroughly combined and fluffy.
2.1 Mixing the Ingredients Thoroughly
Make sure you mix the ingredients thoroughly when making the cake batter. This is important to ensure that the cake is moist, fluffy, and has the perfect texture. You can achieve this by using an electric mixer and mixing the ingredients for at least five minutes.

3. Use a Piping Bag

Using a piping bag to fill the cake molds is a great way to ensure that the batter is evenly distributed. It also makes the process less messy and time-consuming. Additionally, using a piping bag can give the cake a more aesthetically pleasing appearance.
3.1 Filling the Piping Bag
Fill the piping bag with cake batter using a spatula or spoon. Make sure not to overfill the bag to avoid making a mess. Once the bag is filled, twist the top of the bag to prevent any air from entering and to prevent the batter from leaking out.

4. Watch the Temperature

Temperature plays a crucial role in the outcome of almond sponge cakes with Nutella hazelnut spread recipes. Make sure to preheat the oven to the right temperature and to monitor the oven temperature while the cake is baking.
4.1 Preheating the Oven
Preheating the oven to the right temperature is crucial when making almond sponge cakes. Preheat the oven to 350 F or 180 C for a fluffy and moist cake.
4.2 Monitoring the Oven Temperature
It's essential to monitor the oven temperature while the cake is baking. Use an oven thermometer to ensure that the oven temperature remains consistent throughout the baking process. If the oven temperature fluctuates, it will affect the outcome of the cake.

5. Let the Cake Cool Before Adding the Nutella Topping

It's important to let the almond sponge cake cool before adding the Nutella hazelnut spread topping. This will prevent the Nutella from melting and ruining the texture of the cake.
5.1 Cooling the Cake
Once the cake is baked, take it out of the oven, and let it cool down on a wire rack. After the cake has cooled down, you can add the Nutella hazelnut spread topping.

6. Garnish the Cake with Almonds and Berries

To add some extra visual appeal to your almond sponge cake, you can garnish it with almonds or berries. Almonds are perfect for bringing out the nutty flavor of the cake, while berries are a great way to bring some extra sweetness and color to the cake.
6.1 Adding Almonds
You can decorate the top of the cake by sprinkling toasted almonds on top. To toast the almonds, put them in a frying pan over low heat, and stir frequently until they are slightly brown.
6.2 Adding Berries
Adding fresh berries, such as strawberries, blueberries, or raspberries, is the perfect way to add some extra sweetness and color to your almond sponge cake. You can place the berries on top of the Nutella hazelnut spread topping.

Conclusion

Making perfect almond sponge cakes with Nutella hazelnut spread requires some effort and practice. However, with the tips provided in this article, you can achieve a moist, fluffy, and delicious cake every time. Remember to use high-quality ingredients, an electric mixer, and a piping bag to make the process easier and faster. Additionally, monitor the temperature while your cake is baking and let it cool before adding the Nutella hazelnut spread topping. To make the cake more visually appealing, consider adding almonds or berries as toppings.

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