ALMOND SPONGE CAKES WITH NUTELLA® HAZELNUT SPREAD
Create an even more flavorful and lighter cake by sifting all-purpose flour with almond flour. After baking, use a piping bag to fill these sponge cakes with Nutella®. Your holidays have just become happier with these almond sponge cakes.
Provided by Nutella® hazelnut spread
Categories Trusted Brands: Recipes and Tips
Time 1h35m
Yield 24
Number Of Ingredients 6
Steps:
- In a mixing bowl, combine confectioners' sugar, almond flour and sifted all-purpose flour.
- Stir in egg whites and melted butter until well combined. Refrigerate for 1 hour.
- Preheat oven to 350 degrees F. Grease and flour a mini muffin pan; divide batter equally among 24 muffin cups or in muffin pan.
- Bake on center rack for 12 minutes. Let cool for 10 minutes in pan on rack; remove from pan.
- Use a toothpick to create a small hole in each cake.
- Spoon Nutella® into piping bag; fill each hole with 1/2 tsp of Nutella® hazelnut spread.
- Garnish tops with remaining Nutella® and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 110.4 calories, Carbohydrate 11.6 g, Cholesterol 6.8 mg, Fat 6.5 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 2.4 g, Sodium 30 mg, Sugar 9.8 g
HUNGARIAN FLOURLESS HAZELNUT CAKE
This cake was traditionally a birthday cake in my friend's home. Her mother is from Hungary and only has this recipe in her head! Now it will be preserved.... Note: hazelnuts may be toasted or untoasted. The skins may be removed or left on.
Provided by LAURANERIC
Categories World Cuisine Recipes European Eastern European Hungarian
Time 1h30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch springform pan. Grind hazelnuts until very fine. Add baking powder and set aside.
- In a large bowl, whip the egg yolks with the sugar until pale yellow in color. Beat in the ground hazelnut mixture.
- In a separate CLEAN bowl, with a CLEAN whisk, whip the egg whites until stiff. Quickly fold 1/3 of the egg whites into the yolk mixture, then add the remaining whites and fold in until no streaks remain.
- Pour into a 9 inch springform. Bake in preheated oven for 60 to 75 minutes, or until top of cake springs back when lightly tapped. Cool on wire rack.
- When cake is cool, slice horizontally into 3 layers. Whip the cream until stiff, and spread generously between layers, on top and on the sides of the cake. Sprinkle chopped hazelnuts on top for decoration.
Nutrition Facts : Calories 398.8 calories, Carbohydrate 17.1 g, Cholesterol 156.8 mg, Fat 35 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 11.3 g, Sodium 128 mg, Sugar 11.9 g
ALMOND AND HAZELNUT GATEAU
Make and share this Almond and Hazelnut Gateau recipe from Food.com.
Provided by Kitty Kat Cook
Categories Dessert
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F/190 degrees Celsius.
- Grease 2 round 7" cake pans and line the bottoms with baking parchment.
- Whisk the eggs and superfine sugar in a large mixing bowl for about 10 minutes, or until the mixture is light and foamy.
- Fold in the ground nuts, strain the flour and fold
- Pour into the pans.
- Sprinkle the flaked almonds over the top of one of the cakes.
- Bake for 15-20 minutes or until springy to the touch.
- Let the cakes cool slightly in the pans then transfer to wire rack to cool completely Melt the chocolate, remove from heat and stir in the butter and almond extract, fold in the cool whip and mix.
- Cover the bottom cake with filling and place the almond-covered cake on top.
- Chill for at least an hour and dust with confectioners' sugar.
Nutrition Facts : Calories 357.7, Fat 25.9, SaturatedFat 10.5, Cholesterol 132.4, Sodium 87.5, Carbohydrate 28.2, Fiber 4, Sugar 17, Protein 9.4
ALMOND GATEAU
Make and share this Almond Gateau recipe from Food.com.
Provided by Colin Cartledge
Categories Dessert
Time 55m
Yield 1 cake, 6 serving(s)
Number Of Ingredients 3
Steps:
- Mix together the ground almonds and the caster sugar until quite smooth (best in a processor). Whip the egg whites to stiff peak, scatter over the nuts and sugar mixture then very carefully fold together. Pile into an 20 cm/ 8" diameter tin lined with silicon paper and bake for approximately 40 minutes in a preheated oven at 180° C/ 350° F/ Gas Mark 4, until golden brown and set. Place the tin on a rack until the cake has cooled, then turn out carefully.
Nutrition Facts : Calories 376.2, Fat 19, SaturatedFat 1.5, Sodium 46, Carbohydrate 45.1, Fiber 4.4, Sugar 39.5, Protein 11
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