SHORTCRUST PASTRY CAKE with WALNUTS and NUTELLA, a sweet breakfast or snack that can be made in little time, simple, quick, and delicious, crispy on the outside, soft and tasty on the inside, without butter.
The shortcrust pastry cake with walnuts and Nutella is a delicious dessert that combines the crunchiness of the shortcrust with the sweetness of walnuts and Nutella. The dough made from flour, sugar, oil, and eggs is baked until crispy. The filling of walnuts and Nutella makes this cake even more delicious and satisfying.
The shortcrust pastry cake filled with walnuts and Nutella is perfect for a snack, brunch, or as a dessert for a special dinner. The combination of flavors and textures makes it an ideal choice for those looking for a delicious dessert that is not too elaborate. Furthermore, the presence of walnuts and Nutella also makes this cake a great source of protein and healthy fats.
To achieve the maximum deliciousness, it is advisable to use quality dried fruits and original Nutella. Additionally, this cake can be customized to suit your tastes, for example, by using pecans instead of traditional walnuts or adding cocoa powder to the shortcrust dough.
Follow me in the kitchen today, we are making the shortcrust pastry cake with walnuts and Nutella.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 1 1/2 cups all-purpose flour
- 1 egg
- 5 tbsp extra virgin olive oil
- 3 oz sugar
- 3 1/2 oz walnuts
- 5 oz Nutella®
Steps
Pour the flour into a bowl, add the sugar, egg, oil, and a pinch of salt, mix the ingredients until you get a soft and workable dough, if needed add a bit of milk.
Divide the shortcrust dough into two parts, one larger than the other, and place the large sheet in a 8-inch pie pan, creating a 3/4-inch edge.
Fill with a layer of Nutella, chop the walnuts, and cover the Nutella.
Close the cake with the other shortcrust layer; if you have difficulty, roll it out on parchment paper, then flip it over the cake and remove the paper.
Seal the edges, bake in a preheated oven at 350°F for about 25-30 minutes, remove from the oven, and let it cool before cutting.
Bon appétit
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Shortcrust Pastry Cake Filled
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