There are desserts that need no introduction, and the cake filled with cream and Nutella is one of them. Soft, creamy, and irresistibly delicious, it is the triumph of simplicity that wins over both young and old. Perfect for a birthday party, a special dinner, or simply to indulge a little, this cake is a sweet hug that immediately lifts your spirits. A dessert that needs no excuses, just a spoon. If you love creamy desserts, try the Pavesini cake with coffee and Nutella, the chocolate mousse, the custard with mascarpone or also the paradise dessert with coffee.
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OTHER DELICIOUS DESSERTS
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the cake filled with cream and Nutella.
- 5 eggs
- 2/3 cup sugar
- 1/2 cup all-purpose flour
- 2 tbsps unsweetened cocoa powder
- 1 pinch salt
- 1 tsp vanilla extract
- 2 tbsps vegetable oil
- 1 2/3 cups heavy whipping cream
- 1 1/3 cups cream cheese
- 2 tbsps sugar
- 1/3 cup Nutella
- 3 tbsps hazelnut crumbs
- 1/4 cup coffee
- 2 tbsps unsweetened cocoa powder
Tools for preparing the cake filled with cream and Nutella
- 1 Mixer
- 1 Baking pan
- 1 Baking dish
Steps for preparing the cake filled with cream and Nutella
Start by preparing the sponge cake. In a bowl, put the sugar. Add the whole eggs and work them with an electric mixer until you have a light foam. Add the sifted flour and cocoa, salt, vanilla, and oil. Mix with a hand whisk until you have a homogeneous cream.
Line a baking pan with parchment paper. Pour the mixture and bake in a static oven, at 350°F, for 10-15 minutes.
While the sponge cake is baking, whip the cream, which must be very cold, with the sugar. Add the cream cheese and beat everything perfectly.
Once baked and cooled, cut the sponge cake in half. Line a baking dish with plastic wrap. Use half the sponge cake to form the base. Moisten with half of the coffee. Pour half of the cream. Garnish with Nutella and hazelnut crumbs. Cover with the remaining cream and the second part of the sponge cake moistened with coffee.
Place in the fridge for at least 3 hours. After the resting time, flip the pan onto a plate. Remove the plastic wrap. Decorate with unsweetened cocoa powder, and the cake is ready.
Storing the cake filled with cream and Nutella
We can store the cake in the fridge for 2 or three days.
