Simple Cake Nutella with Hazelnuts and Walnuts
Updated: 3 days ago
Delicious No-Bake Nutella Cake with Biscuit Base
Indulging in a beautiful and tasty cake doesn't always have to be a time-consuming endeavor. This delightful dessert is not only quick and easy to make, but it also boasts a rich and decadent flavor profile that will leave your taste buds craving more. With a delightful biscuit base complemented by the luscious taste of Nutella, and the added crunch of either hazelnuts or walnuts, this cake is a true treat for anyone who appreciates the finer things in life.
Why This Cake is Special
One of the standout features of this cake is its no-bake nature, which means you can enjoy a delicious dessert without the need for an oven. This makes it perfect for hot summer days when you want something sweet but don’t want to heat up your kitchen. The simplicity of the preparation process is another advantage, allowing even novice bakers to create a stunning dessert with minimal effort.
Ingredients You'll Need
To create this scrumptious cake, you will need a few key ingredients that come together to form a harmonious blend of flavors and textures. The main components include:
- **Biscuit Base**: Typically made from crushed digestive biscuits or graham crackers, this forms the sturdy foundation of the cake. The biscuits provide a delightful crunch that contrasts beautifully with the creamy filling.
- **Nutella**: This iconic hazelnut spread is the star of the show, offering a rich, chocolatey flavor that is both indulgent and satisfying.
- **Nuts**: Choose between finely chopped hazelnuts or walnuts to add a wonderful nutty flavor and an extra layer of texture to the cake. These nuts not only enhance the taste but also provide a nutritional boost.
- **Cream Cheese or Whipped Cream**: To create a smooth and creamy filling, you can mix Nutella with cream cheese or whipped cream, which adds lightness to the cake while balancing the richness of the chocolate.
Step-by-Step Preparation
1. **Prepare the Biscuit Base**: Start by crushing your choice of biscuits into fine crumbs. You can use a food processor for a quick and efficient method, or place the biscuits in a Ziploc bag and crush them with a rolling pin. Combine the crumbs with melted butter to create a mixture that holds together when pressed into a cake pan.
2. **Form the Base**: Press the biscuit mixture firmly into the bottom of a springform pan or any suitable cake dish. Make sure it is evenly spread and compacted to provide a solid foundation for the layers above.
3. **Make the Filling**: In a mixing bowl, combine the Nutella with cream cheese or whipped cream until smooth and well-blended. If you desire a sweeter taste, you can add a touch of powdered sugar, adjusting to your preference. Stir in the chopped nuts, ensuring they are evenly distributed throughout the filling.
4. **Assemble the Cake**: Pour the Nutella mixture over the biscuit base, spreading it out evenly with a spatula. Smooth the top for a polished finish.
5. **Chill Until Set**: Cover the cake with plastic wrap and place it in the refrigerator for a few hours, or ideally overnight. This chilling time allows the cake to firm up and the flavors to meld beautifully.
6. **Serve and Enjoy**: Once set, carefully remove the cake from the pan. You can garnish it with additional nuts, a drizzle of Nutella, or even some fresh berries for a pop of color. Slice and serve to your guests, or enjoy it as a delightful treat for yourself.
Conclusion
This beautiful and tasty cake, with its rich Nutella flavor and crunchy biscuit base, is sure to impress anyone who tries it. The ease of preparation combined with the luxurious taste makes it a go-to recipe for any occasion. Whether you are celebrating a special event or simply want to indulge in a sweet treat, this no-bake cake promises to deliver satisfaction and delight. Follow the recipe, and prepare to be amazed at how good it is!
Ingredients: round mold 22 -24 cm, simple, total time: 60 min. 15 servings
Base:
150 g of walnuts /ground or/hazelnuts, roasted and ground
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, ground and roasted/ or walnuts
Decoration:
For patterns, 50 g chocolate glaze +1 Tbsp oil / or Nutella
walnuts / or hazelnuts, ground
For decoration, top the cake with 150 g +2-3 Tbsp of oil
Preparation:
Base:
Finely chop the biscuits and walnuts, then place them in a deep bowl. Add the melted butter and mix thoroughly with a spatula until the mixture is compact and uniform.
Prepare a 22 cm round mold by placing parchment paper on the bottom and greasing the edges, including the mold ring, with butter.
Transfer the mixture into the mold and flatten it with a spatula. Use a glass to press down the mixture until the base is well compacted.
Refrigerate the mold for approximately 30 minutes.
Once the time has passed, proceed with preparing the filling.
Fill 1:
Using a mixer, blend the cream cheese thoroughly. Gradually incorporate the Nutella, adding it one spoonful at a time. Ensure the mixture is well combined using a spatula. Once the filling is fully integrated, spread it evenly over the base and smooth it with a spatula. Place the mold back in the refrigerator for 20 minutes to cool while you prepare the second filling for the cake.
Fill 2:
Thoroughly blend the cream cheese in a bowl.
In a separate bowl, combine the whipped cream and powdered sugar, mixing until it forms a foamy, stiff consistency. Then, gently incorporate the ground hazelnuts using a spatula.
Gradually fold the whipped cream mixture with sugar and hazelnuts into the cream cheese, stirring continuously until a smooth, uniform mixture is achieved.
Once complete, spread the mixture over the top of the cake. Carefully remove the hoop from the mold, apply the remaining cream to the sides of the cake, and transfer it to a decorative round tray.
For additional decoration, consider using ground walnuts, hazelnuts, chocolate, or Nutella.
If choosing chocolate or Nutella for decoration, use a spoon to drizzle and create patterns on the cake as desired. Allow the cake to cool thoroughly before serving. Refrigerate for at least 1-2 hours.
Buon appetito!
NOTE:
For the hazelnuts, roast them in a pan or oven, ensuring they are not overcooked by stirring them continuously over moderate heat. You can easily remove the shells by rubbing them in your palms. Once cleaned, grind the hazelnuts finely. If you desire a chocolate decoration, use 50 g of chocolate for the patterns and add 1 tablespoon of oil.
For the cake topping, use chocolate icing made from 150 g of cooking chocolate. Spread the icing evenly and allow the chocolate to set over the cake.
Keep the cake in the refrigerator for up to 4-5 days
Use the contact form for questions or advice.
I would be happy if you would comment on my recipes and give them a like.
Comments