Print: Almond Sponge Cakes with Nutella® hazelnut spread

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.

Prep

12 min

Cook

45 min

Servings

Difficulty

Medium

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 per serving

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