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: Recipes and Tips

Time 1h35m

Yield 24

Number Of Ingredients 6

Ingredients

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