MILLEFOGLIE of Sponge Cake, Whipped Cream and Nutella, a quick, easy and very soft dessert, perfect for birthday parties, ideal for Sunday or as an after-lunch sweet.
On Sunday I wanted a pastry-shop style dessert without the stress 😍 so I prepared this millefoglie with sponge cake, whipped cream and Nutella, and it became one of those treats that disappear very quickly.
The easy and quick millefoglie with sponge cake, whipped cream and Nutella is a layered cold dessert made with simple ingredients but with a truly spectacular result. It’s among the most loved no-bake desserts and one of the best quick dessert ideas with Nutella and whipped cream when you want to impress without complicating your life.
This dessert is a real flavor bomb: the soft sponge cake, the Nutella cream and the whipped cream alternate to create one of the creamiest and easiest cold millefoglie desserts to make at home. Also perfect as a party dessert or Sunday treat.
Follow me in the kitchen today, there’s a millefoglie with sponge cake, whipped cream and Nutella.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 7 Minutes
- Portions: 10 Pieces
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs
- 3/4 cup + 2 tsp all-purpose flour (for cakes, the one you usually use)
- 6 tbsp + 1 tsp granulated sugar
- 2 1/2 tbsp potato starch
- 1 pinch salt
- 1 teaspoon vanilla (extract)
- 1 cup whipping cream
- 3 tablespoons powdered sugar
- 9 oz (about 1 cup) Nutella®
- 5 oz chocolate
- 3 tablespoons Nutella®
- 2 tablespoons whipping cream
Steps
Beat the eggs and sugar for 8–10 minutes (they should become pale and fluffy). Sift and add the flour, potato starch, salt and vanilla.
Spread on a rectangular baking sheet lined with parchment paper and bake at 392°F for 7-8 minutes. When cool, cut into 2 equal rectangles.
Place one sponge cake base on the serving plate or in a baking dish, moisten with milk, liqueur or coffee, spread with Nutella and add the whipped cream sweetened with sugar.
Place the other sponge cake layer on top, moisten and repeat the same steps.
Melt the chocolate with the cream (or milk), add 2–3 tablespoons of Nutella to make it creamier, pour over the cake and smooth. Dust with cocoa and refrigerate for at least 2 hours.
Bon appétit
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MILLEFOGLIE of Sponge Cake, Whipped Cream and Nutella
Useful tips:
Indulgent tip
If you want it to look even more “pastry-shop”:
add chopped hazelnuts between the layers
or a thin layer of crunchy praline on top of the glaze
Let the millefoglie rest at least 2-3 hours in the fridge
Use well-whipped cream for a stable filling
Don’t overdo the Nutella to avoid dripping
Cut the sponge cake evenly
Decorate with cocoa or melted chocolate for a wow effect
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FAQ MILLEFOGLIE of Sponge Cake, Whipped Cream and Nutella
Can it be prepared the day before?
Yes, it actually tastes even better after resting.
Is an oven required for the millefoglie with sponge cake, whipped cream and Nutella?
Yes, the sponge cake needs to be baked.
Can Nutella be substituted?
Yes, with chocolate cream or another spreadable cream.
How long does it keep in the fridge?
About 2 days if well covered.
Is it suitable for parties?
Yes, it’s perfect as a show-stopping dessert.
