Dessertsnatashaskitchen5.0
Almond Nutella Cake Recipe
This Almond Nutella Cake has the coffee goodness of a tiramisu cream with the nutty sweetness of macaroons and is laced with Nutella. It's best served the next day. p.s. it's gluten free.
👥 8 Servings⏱️ Prep & Cook: 8h 40m⏳ Prep: 8h🔥 Cook: 40 min👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
- ●pan
📝 Preparation Steps
1
Prep:
2
Trace three 8-inch circles on parchment paper (I baked all 3 layers at once - two on one large baking sheet and one on a second sheet). Trace in a bold pen or permanent marker then flip the paper over so you can see the tracing without putting the batter directly over markings. Lightly butter top of parchment paper with a paper towel. Arrange baking racks with the first rack in the top third of the oven and the second in the bottom third.
3
How to Make the Almond Cake Layers: Preheat Oven to 325˚F.
4
In a large bowl, combine: 325 grams almond flour with 1/2 cup sugar, and 1/4 tsp salt, and thoroughly whisk together until no large clumps of flour remain.
tsp salt1/4
5
In the clean/dry bowl of your KitchenAid stand mixer fitted with the whisk attachment, beat 6 egg whites on high speed for ⏱️ 1 minute or until soft peaks form. With the mixer on, add in 1/2 Tbsp vanilla then add 1/4 cup sugar and continue beating on high speed for ⏱️ 2-3 min or until stiff but manageable.
large egg whites (room temp)6
6
Fold the egg whites into the almond meal gently, about 1/2 cup at a time until no streaks remain.
large egg whites (room temp)6
7
Divide and spread batter as evenly as possible (they'll stack better later!) onto the three traced circles of your parchment paper. Bake at 325˚F for ⏱️ 12 min, rotate pans between racks and bake another ⏱️ 12 min. Turn oven off and keep in the oven another ⏱️ 15 min. You want it to be dry and crunchy on the outside and semi-soft inside. Remove from oven and let cool to room temp on a wire rack.
8
Making the Frosting:
9
In the bowl of your mixer, combine 3 cups heavy whipping cream with 1/4 cup sugar and beat on high speed (⏱️ 1 min) until soft peaks form, add 2 tsp coffee extract and 2 tsp vanilla extract and continue mixing on high (⏱️ 1-2 min) until spreadable (don't overbeat). Cover and refrigerate until ready to use.
heavy whipping cream3 cupsTbsp vanilla extract1/2vanilla extract2 tsp
10
Assembling Cake:
11
Spread Nutella on the bottom of two of your cake layers and set aside. Add Nutella based on how sweet you like your cakes - I used 1/2 a tub for my fierce sweet tooth but you can use less 1/3 if you prefer less sweetness.
12
Place the third cake layer (without Nutella on it) on a cake stand and cover generously with frosting. Top with the next layer, Nutella-side-down. Cover the top with frosting. Repeat with last layer then frost the top and sides of the cake. I piped a border around the top of the cake with my large Wilton open-star frosting tip.
13
Top with chocolate shavings, chocolate curls, or grated chocolate covered espresso beans. Refrigerate cake ⏱️ 6-8 hours, or overnight since the almond layers need time to soften up; otherwise it will be difficult to slice.
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