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.
Ingredients
- 1.25 cups confectioners' sugar , plus extra for dusting
- 0.75 cups almond flour
- 0.25 cups all-purpose flour , sifted
- 4 eggs whites
- 0.33 cups melted butter
- 0.5 cups Nutella® hazelnut spread
Instructions
-
1
In a mixing bowl, combine confectioners' sugar, almond flour and sifted all-purpose flour.
-
2
Stir in egg whites and melted butter until well combined. Refrigerate for 1 hour.
-
3
Preheat oven to 350 degrees F. Grease and flour a mini muffin pan; divide batter equally among 24 muffin cups or in muffin pan.
-
4
Bake on center rack for 12 minutes. Let cool for 10 minutes in pan on rack; remove from pan.
-
5
Use a toothpick to create a small hole in each cake.
-
6
Spoon Nutella® into piping bag; fill each hole with 1/2 tsp of Nutella® hazelnut spread.
-
7
Garnish tops with remaining Nutella® and sprinkle with confectioners' sugar.
Nutrition Facts
Per serving
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