An egg white cake filled with Nutella and chantilly is today’s new treat, delicate and tasty, it’s ideal for using up leftover egg whites after a preparation in our kitchens.
Sometimes I freeze leftover egg whites from a custard or make meringues or a pavlova!
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I opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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Still on the topic of EGG WHITE RECIPES, I suggest other preparations just below:
- Difficulty: Very easy
- Cost: Moderate
- Preparation time: 20 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
INGREDIENTS
- 5 oz egg whites
- 3/4 cup flour
- 2 teaspoons baking powder
- 2/3 cup sugar
- 1/2 cup butter (melted and cooled)
- 1 vial almond extract (or vanilla)
- q.b. Nutella® (slightly warmed to keep it fluid)
- 1 cup whipping cream, 35% fat
- 7 oz mascarpone
- 2 tablespoons powdered sugar (heaping tablespoons, taste and adjust to your liking)
- 1 teaspoon cocoa powder (to sprinkle on top, optional)
TOOLS
CAKE PAN 7 inches
- Molds
- Electric Whisks
- Knives
FOR THE PREPARATION OF THE EGG WHITE CAKE WITH NUTELLA AND CHANTILLY
Sift together flour and baking powder, then add the granulated sugar.
Melt the butter and let it cool, then add the vial of flavoring we chose between orange, vanilla, or almond.
In a bowl or the stand mixer bowl, place the flour, baking powder, and sugar mix then add the egg whites and mix for 2/3 minutes until you have a clear and homogeneous mixture.
Add the butter at room temperature and mix for a few more minutes to perfectly blend the liquid into the mixture.
Pour into a greased and floured pan and bake at 340°F for about 25/30 minutes or depending on our home oven’s characteristics.
Once the egg white cake with double filling is baked, let it cool completely and prepare the chantilly cream by placing the cream with the mascarpone and powdered sugar in the mixer bowl or a large bowl, and whip everything with electric whisks or the stand mixer’s whisk attachment.
Once a creamy mixture is obtained, insert it into the piping bag and fill the cake, also adding a layer of Nutella.
Before serving, sprinkle with a teaspoon of cocoa powder …
Very, very good, you know!?
Enjoy your meal! Annalisa
Please note that at the top where you see the blog menu, there’s a magnifying glass 🔎 that allows you to enter an ingredient or the title of a recipe to find all the preparations with that title or ingredient, and I hope you’ll read recipes to your liking among them!
