How to Make Almond Sponge Cakes with Nutella® hazelnut spread - A Step-by-Step Guide

Almond Sponge Cakes with Nutella® hazelnut spread are a delightful and delectable treat that is perfect for any occasion. These light and airy sponge cakes are infused with the sweet and nutty flavors of almond and hazelnut, and then generously filled with creamy Nutella® hazelnut spread for a truly indulgent experience.

Whether you are hosting a fancy tea party, a casual brunch, or simply craving a delicious dessert, these almond sponge cakes with Nutella® hazelnut spread are sure to ...

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Ingredients

  • 1 ¼ cups confectioners' sugar, plus extra for dusting
  • ¾ cup almond flour
  • ¼ cup all-purpose flour, sifted
  • 4 egg whites
  • ⅓ cup melted butter
  • ½ cup Nutella® hazelnut spread

Information

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 35 mins
  • Servings: 24
  • Yield: 24 mini cakes

  • 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

    110 cal.

    • Total Fat: 7g
    • Saturated Fat: 2g
    • Cholesterol: 7mg
    • Sodium: 30mg
    • Total Carbohydrate: 12g
    • Dietary Fiber: 1g
    • Total Sugars: 10g
    • Protein: 2g
    • Calcium: 1mg
    • Iron: 0mg
    • Potassium: 11mg