Beautiful and tasty cake that is quick and easy to make. With a biscuit base and the taste of Nutella and hazelnuts or walnuts, quite rich and without baking. Very simple and delicious, you will be amazed at how good it is. Follow recipe.
Ingredients: round mold 22 -24 cm, simple, total time: 60 min. 15 servings
Base:
150 g of walnuts /ground or/hazelnuts roasted grounded
200 g biscuits /ground
80 g of melted butter
Fill 1:
150 g of Nutella
250 g neutral cream cheese
Fill 2:
2 Tbsp of powdered sugar
250 g neutral cream cheese
200 ml cream (with 33%fat)
100 g of hazelnuts grounded and roasted/ or walnuts
Decoration:
For patterns is enough 50 g chocolate glaze +1 Tbsp oil / or Nutella
walnuts / or hazelnuts grounded
For decoration all top cake chocolate 150 g +2-3 Tbsp of oil
Preparation:
Base:
Finely chop the biscuits and walnuts and place them in a deeper bowl, add the melted butter, mix well with a spatula into a compact and uniform mixture.
Take a 22 cm round mold, place the baked paper on the bottom and coat the edges of the mold with butter, that is, the mold ring.
Serve the mixture and flatten it with a spatula, then spin with a glass and press until the base is well combined.
Leave the mold in the refrigerator for about 30 minutes.
After the time has elapsed, proceed to the filling.
Fill 1:
Take the cream cheese and mix with a mixer and then gradually add the Nutella spoon by spoon. Mix well and combine them with a spatula. When you have combined the filling well, spread it over the base and flatten it well with a spatula, return the mold to the fridge 20 min. and leave it to cool while you prepare the filling 2 for this cake.
Fill 2:
Mix the cream cheese well in a bowl.
In another bowl, mix the whipped cream and powdered sugar until foamy into solid snow, finally, add the ground hazelnuts and mix with a spatula.
When you are done, gradually add whipped cream with sugar and hazelnuts to the cream cheese and stir constantly until you get a uniform mixture.
When everything is done, coat the top of the cake, then carefully remove the hoop from the mold and coat the sides of the cake with the rest of the cream, and transfer to a decorative round tray.
For further decoration, you can use ground walnuts or hazelnuts or chocolate or Nutella.
If you have opted for chocolate or Nutella decoration, then use a spoon to pour over and make patterns over the cake as you like. Serve the cake when it has cooled well. Refrigerate the cake for at least 1-2 hour!
Buon appetito!
NOTE: As for the hazelnuts, bake them in a pan or oven, be careful not to overcook them, stir them constantly in a pan over a slightly moderate heat! You will easily clean the shells by rubbing them in the palm of your hand. When they are well cleaned, grind them finely. If you want a decoration with chocolate, 50 g of chocolate for patterns will be enough and add 1 Tablespoon of oil.
For the top of the cake, the chocolate icing is enough for 150 g of cooking chocolate, flatten the icing and let the chocolate rise over the cake.
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