Moretta Cake without Eggs
A cake loved by everyone with the classic combination of whipped cream, hazelnut cream, and chocolate made in an egg-free version. A dessert suitable for everyone, even for those who can’t eat eggs for certain reasons. The Moretta cake is great to enjoy as a dessert at the end of a meal, as a snack, or whenever you want. A very simple recipe to prepare with very few ingredients within everyone’s reach.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Moretta Cake without Eggs:
(9-inch pan)
- 1 1/4 cups all-purpose flour
- 3/4 cup milk
- 1/3 cup unsweetened cocoa powder
- 1 packet baking powder
- 5 tbsp vegetable oil
- 3/4 cup sugar
- 3/4 cup whipping cream
- 1/2 cup plain yogurt
- 7 oz hazelnut cream
- powdered sugar
Steps
The preparation of the Moretta Cake without Eggs, watch the video HERE.
In a bowl, mix the flour, sugar, cocoa, and baking powder.
Add the yogurt, milk, oil and mix.
Pour the mixture into the pan and bake at 356°F for about 40 minutes. Once baked and well-cooled, cut it in half. Place the first layer.
Add the hazelnut cream. Spread it over the entire surface. Add the whipped cream and cover with the other layer.
Sprinkle with powdered sugar.
Enjoy your meal!
