The mini cakes with Nutella center baked in the oven are shortcrust pastries with a hazelnut cream filling, or that you can fill with another type of cream.
These mini cakes are also delicious with a jam filling, ideal for breakfast, to accompany a good cup of milk or coffee, and perfect also for a snack, perhaps with some good tea.
Delicious and with a charming appearance, they will make both adults and children happy.
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Nutella Recipes
- Difficulty: Easy
- Cost: Economic
- Preparation time: 15 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
Ingredients
- 2 cups Flour
- 7 tbsps Butter
- 1/4 cup Sugar
- 2 Medium Eggs
- 1 packet Baking Powder
- Lemon Zest
- to taste Nutella
Tools
- Mold
- Mold
Preparation
To make the mini cakes, take the chocolate mold with hemispherical cavities (or an ice cube tray) and fill them with hazelnut cream, there should be 12 pieces (photo 1). Place them in the freezer for half an hour.
Knead the softened butter with the flour and sugar. Then add the grated zest of one lemon and the eggs. Finally, add the baking powder. Work with your hands, or with the mixer, until you get a smooth and homogeneous dough ball.
Distribute the obtained dough into the specific silicone molds (photo 2), leaving some aside for closing.
Press the dough well against the walls of each mold to give it shape (photo 3).
Remove the molds from the freezer and place a ball of hazelnut cream in the center of each mini cake (photo 4). Use the dough you set aside to close the mini cakes (photo 5).
Place the mini cakes on the baking sheet and bake in a preheated oven (I used a convection oven) at 350°F for 20 minutes, until golden. Then remove from the oven and let cool. Turn them over, dust with powdered sugar, and serve. Enjoy!
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