The 7 jar cake with hazelnuts and Nutella, a dessert cooked in the multicooker, perfect for countless occasions, from snack time to a birthday party cake.
The 7 jar cake with hazelnuts and Nutella can also be filled with Nutella for an even more indulgent version.
For this recipe, we used the programmable pot from Cecotec GM model H DELUX, a pot with a 6-liter capacity, non-stick basket, flip lid, 16 menus, a true kitchen ally.
In the recipe, you will also find the method for baking in the oven if you don’t have the electric pressure cooker.
- Difficulty: Very easy
- Cost: Economic
- Preparation time: 10 Minutes
- Portions: 6/8 people
- Cooking methods: Instant pot
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the 7 jar cake with hazelnuts and Nutella:
- 2 jars all-purpose flour
- 1 jar chopped hazelnuts
- 1 hazelnut yogurt
- 2 jars granulated sugar
- 1 jar vegetable oil
- 1 packet baking powder
- 3 medium eggs (at room temperature)
- to taste Nutella
- to taste hazelnut flour (coarsely chopped)
Tools for the 7 jar cake with hazelnuts and Nutella, cooked in the multicooker:
- 1 multicooker
- 1 Electric whisk
- 2 Bowls
Steps for the preparation and cooking of the 7 jar cake with hazelnuts and Nutella:
In a bowl, place the egg whites and 1 cup of sugar, whip the egg whites until stiff peaks form.
In another bowl, place the yolks and 1 cup of sugar, start whisking the ingredients until you get a nearly white mixture.
Add the vegetable oil and yogurt and incorporate them into the mixture, then add the flour, chopped hazelnuts, and finally the baking powder.
Work the ingredients well until you get a smooth mixture, turn off the electric whisk, add the whipped egg whites a little at a time, and fold them into the mixture with a spatula in an upward motion so as not to deflate them.
Grease the electric pressure cooker basket, line the base with parchment paper, pour in the mixture, level it well, and turn on the device, setting it to MENU DESSERT, set the temperature to 250°F and the cooking time to 30 minutes.
Careful, you need to put the lid on the electric pot but DO NOT CLOSE THE VALVE.
If you have the Cecotec oven lid, cook for another 5/7 minutes at 350°F (until preferred browning), otherwise increase cooking from 30 to 40 minutes (always do the toothpick test).
The lid serves to brown your preparations and gives the baking effect like the oven, without it the cake cooks perfectly but the upper part will be lighter.
Once the time has elapsed, turn off the pot and let the cake cool slightly, then remove it from the basket and place it on a serving plate to cool.
Once cooled, spread Nutella over the entire surface of the cake (using a spatula), sprinkle the sides and surface with hazelnut crumbs and decorate as desired.
For an even more indulgent version, cut the cake in half horizontally once cool, fill it with Nutella or Nutella and cream, cover it, and then proceed as per recipe.
CLASSIC OVEN BAKING:
Pour the batter into a 9-inch springform pan previously greased and floured or lined with parchment paper, bake in a preheated oven at 350°F for about 35 minutes, perform the toothpick test.
Remove the cake from the oven and proceed as per recipe.
