Nutella Cake

The recipe author, Rok Tratnik, is a chef who competed for victory in the show Gostilna išče šefa. We present to you his specialty, or rather a treat, with which you can sweeten your day too!

Details

  • Preparation Time: 45 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 8 pieces Egg, fresh

  • 30 dag Sugar, white

  • 5 dag Sugar, white

  • 50 dag Wheat flour, white, multi-purpose

  • 1 teaspoon Baking powder

  • 0.6 l Sweet cream

  • 1 kg Chocolate spread, with hazelnuts

  • 20 dag Cheese, creamy

  • 1 kg Banana, fresh

  • 10 dag Coconut, flakes

Steps

  1. Beat the eggs and separate the yolks and whites into two bowls. Add half of the sugar and half of the vanilla sugar to the bowl with the yolks. Mix the ingredients over steam until the sugar is completely dissolved and the mixture becomes thick and light yellow in color. Once the yolk mixture is ready, let it cool. Add the remaining sugar to the bowl with the egg whites and beat until stiff peaks form.

  2. Line a round cake pan with baking paper. Grease the pan well with melted butter. Gradually add the beaten egg whites to the cooled yolk mixture and gently fold them in with a whisk. Add the sifted flour and baking powder in between. Mix everything into a homogeneous mixture and pour it into the prepared pan. Bake in a convection oven at 175 degrees Celsius for 40 to 45 minutes.

  3. Once the sponge cake is baked, let it cool in the pan for 10 to 15 minutes. Then remove it from the pan and cut it into three equal layers (about 1 to 1.5 cm thick). Peel the bananas and slice them thinly (about 3 to 5 mm thick). In a bowl, mix the Nutella and mascarpone.

  4. Place the first layer of the sponge cake back into the pan and evenly pour 2 dl of cream over it. Once the cream is absorbed into the cake, spread a layer of the Nutella cream over it. Arrange half of the sliced bananas on top of the cream. Repeat the process with the second layer of the cake. Pour 2 dl of cream over the final, third layer of the cake and wait for it to be absorbed. Place the cake in the refrigerator for 20 minutes to cool.

  5. Once the cake is well chilled, carefully remove it from the pan and spread the remaining Nutella cream over it. Finally, sprinkle it with coconut flour.

Nutrition Information (Per 100g)

  • Calories: 309.18 kcal
  • Fat: 14.95 g
    • Saturated Fat: 11.2 g
  • Carbohydrates: 37.67 g
    • Sugars: 24.01 g
  • Protein: 4.72 g
  • Fiber: 1.9 g

Advice

Rok recommends: cook with your heart!