Today I prepared a dessert, the recipe for the easy pound cake with mascarpone and Nutella, delicious suitable for family breakfast but also for snacks and very easy to cook!
Mascarpone and Nutella are two flavors that blend perfectly, combining sweetness and flavor in a sublime way.
The soft and delicious cake with Nutella and mascarpone I enjoyed it with a classic dusting of powdered sugar, but if you want an incredibly good version, you can also fill it with whipped cream!
This dessert made with Nutella and mascarpone is without butter and without oil so…
The Nutella sank into the batter and honestly, I’m sorry, but there it is… I don’t have supernatural powers haha!
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SO HERE IS THE RECIPE OF THIS VERY GOOD DESSERT, THE EASY POUND CAKE WITH MASCARPONE AND NUTELLA And to help you find more sweet preparations, I leave you some tasty recipes!
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- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 10 Minutes
- Preparation time: 25 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Easy Pound Cake Recipe with Mascarpone and Nutella
- 3 eggs
- 2 cups all-purpose flour
- 1 cup sugar
- 9 oz mascarpone
- 1 packet baking powder for cakes
- as needed Nutella® (I added 4 generous tablespoons)
- as needed milk (optional and based on the obtained mixture)
Tools
- Molds
- Stand Mixers
- Electric Whisks
- Spatulas
- Sifters
Steps
1) Very simply, I start the cake recipe by placing the eggs and sugar in the stand mixer bowl or in any bowl if we will use electric whisks for preparation.
2) We will work the batter for a long time because it needs to become soft and light and if you lift the whisks, the batter that drips down will stay on the surface “writing,” so to speak!
3) Now I add the mascarpone by spoonfuls, blending it well with the rest of the batter.
4) I sift flour and baking powder together and add the powders in multiple batches carefully.
5) My batter was not fluid enough, so I poured 2/3 tablespoons of room temperature milk, mixing the batter of the easy pound cake with mascarpone and Nutella.
6) I chose to use a release agent on the silicone ring mold with a 9.5-inch diameter and then pour the batter smoothing it out.
7) Now for the fun part: we need to add the hazelnut and chocolate cream, which for me is Nutella, and with a spoon, I put 4 generous spoonfuls on the cake (and maybe that’s not enough, what do you think???).
8) All that’s left is to bake at 340°F for about 40/45 minutes, adjusting the baking time according to our household appliance features.
9) Powdered sugar like it’s raining and voilà… TASTE TEST!!!!!!!!
Bon appétit!
Annalisa
I SUGGEST THIS OTHER DESSERT WITH MASCARPONE which has no added flavors, but HERE you can find more sweet and savory recipes!
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Annalisa says…
1) The batter is delicate and we could even eliminate Nutella (sigh sigh) and add some fruit jam, a seasonal compote, or some canned fruit pieces… In my opinion, a new and equally exquisite cake will come out!
2) The Nutella and mascarpone cake is SOOOO GOOD: super soft and delicious… maybe next time I’ll add a couple more tablespoons of Nutella!
