The Robiola Cake with Nutella is a recipe I prepared for the first time in November 2011. It was a gloomy morning, and I saw this recipe on Misya‘s website. The variations of this cake are two: either a final garnish of Nutella or a jam of your choice.
Yesterday I made it to celebrate with the 10,000 Followers of the Facebook fan page of Le Ricette di Bea! Do you want to become a fan too? You can do it by clicking here!
Years ago, I would never have thought of such a thing, yet I was live to prepare it together. The photos you see were taken this morning to conclude these two days of celebration!
The result for me is amazing, not only for the cake but for all the affection you’ve shown me with comments, messages, and calls, thank you so much to all of you!!!
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 739.91 (Kcal)
- Carbohydrates 60.34 (g) of which sugars 38.08 (g)
- Proteins 15.37 (g)
- Fat 49.04 (g) of which saturated 16.07 (g)of which unsaturated 7.75 (g)
- Fibers 2.22 (g)
- Sodium 321.72 (mg)
Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for a 10-inch Robiola Cake with Nutella:
- 8.8 oz Digestive biscuits (or Oro Saiwa)
- 3.5 oz Butter (melted in a double boiler)
- 8.8 oz Robiola cheese
- 2 Eggs
- 1 packet Vanillin (or a vial)
- 3.5 oz Sugar
- 0.8 cup Fresh liquid cream
- 1 Lemon juice (half a lemon)
- 1 pinch Salt
- to taste Nutella®
- to taste Powdered sugar
Tools for this recipe
- Oven
- 1 Baking pan
- 1 Electric whisk
- 1 Spatula
- 1 Small saucepan
- 1 Small bowl
- 1 Bowl
- 1 Parchment paper
- 1 Food processor
Preparation for Robiola Cake with Nutella:
Finely crumble the biscuits; in my case, they are Oro Saiwa, but Digestive work just as well.
Melt the butter in a double boiler and mix it with the biscuits until you get a crumbly mixture.
Take the 10-inch springform pan and line it with parchment paper, pour in the biscuit mixture, and spread it evenly, leveling the surface with a spoon. Let it rest in the refrigerator for 30 minutes.
While the base rests in the fridge, preheat the oven to 320°F in static mode. Now separate the egg yolks from the whites in two large bowls. Then whip the whites to stiff peaks. In the other bowl, mix the yolks with the robiola, sugar, vanilla vial, the juice of half a lemon, and lastly, the cream, being careful not to whip it.
Then add the whites, using a spatula or spoon, and continue working until you obtain a smooth and frothy cream with movements from bottom to top.
Take the pan out of the fridge and pour the cream over it, spreading it evenly.
Bake at 320°F for about 45 minutes. Always do the toothpick test before taking the cake out of the oven. If bubbles form during baking, break them with a toothpick, or the cream may separate from the base.
When the cake is cool, you can serve it garnished with Nutella or jams. I recommend either berry or blueberry jams, which are acidic and not too sweet.
Enjoy your meal!!!
Storage:
The Robiola Cake with Nutella or with your favorite Jam can be stored in a cake container, for up to two days. However, I’m sure it won’t take two days to finish it.
