If someone in the world invented a dessert like this it was because they knew it would send millions of people into ecstasy… Let yourself be won over by its fragrance and the deliciousness of the hazelnut cream filling. Ideal for breakfast, an afternoon snack or a special Sunday lunch, the Nutella Rose Cake will be snapped up in no time. Try the recipe: it’s much easier than it may seem and if I managed it, anyone can do it!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Cooking time: 35 Minutes
- Portions: 8 SERVINGS
- Cuisine: Italian
Ingredients
- 4 cups 00 flour (type 00)
- 1/2 cup Whole milk (warm (about 140 ml))
- 2/3 cup Granulated sugar
- 7 tbsp Butter (at room temperature (about 100 g))
- 2 Egg yolks (for the dough)
- 1 Egg yolk (for brushing the cake)
- 3/4 cup Nutella® (or hazelnut spread (about 7 oz / 200 g))
- 1 packet Active dry yeast (about 2 1/4 tsp)
- 1 pinch Salt
Preparation
To prepare this cake you can either knead by hand or use a stand mixer. First, take a large bowl and sift the flour; separately, rehydrate the dry yeast in a little lukewarm water. In another bowl lightly beat the egg yolks with a pinch of salt, then add them to the flour together with the softened butter and begin to knead. Pour the warm milk in a thin stream. Continue kneading vigorously until the dough becomes elastic and pliable. If the dough is too soft, add 1 tablespoon of flour; if it is too stiff, add a splash of warm milk. Knead for a long time, repeatedly beating the dough. Once ready, form a ball, cover it with a cloth and let it rise for about 1½ hours in a warm, dry place (it should double in volume). As always, rising time depends on many factors such as sun and humidity. As soon as it has doubled, using a rolling pin roll the dough into a rectangle with a thickness of about 5/32 in (≈0.16 in). Using a spatula, spread the Nutella evenly over the entire surface.
Starting from the long side, roll the dough onto itself until you create a log. Take a sharp knife and cut it into pieces. Place each piece in a cake pan starting from the outer edge and creating a circle; place one piece in the center. Leave them slightly spaced because they will increase in volume. Let the cake rise again for about 1 hour; again it should double in size. Brush the surface with the beaten egg yolk. Bake in a preheated convection oven at 356°F for about 35-40 minutes, checking often; the top should be lightly golden.
Notes
If you want the Nutella to be even softer, don’t put it directly into the dough; instead brush the dough with a little melted butter before rolling and sprinkle with a bit of granulated sugar. When the cake is baked and slightly cooled, use a pastry syringe to inject Nutella between the rose layers. Alternatively, you can fill it with pastry cream and dust with powdered sugar.
