Our Recipes Sbriciolata cake with mascarpone and nutella

Ingredients
Molino Soncini Cesare Cake Line flour for shortcrust	280g
demerara sugar	150g
butter (softened to room temperature)	150g
bitter cocoa powder	25g
cake yeast	6g
whole egg	1
vanilla	half a stick, pulped
salt	pinch

Ingredients for the filling/topping

150g nutella, 250g mascarpone cheese, 1 egg, 1 tablespoon caster sugar

Recipe:

First make the shortcrust pastry, which rests in the fridge while you make the filling: place the soft butter and sugar in a mixing bowl and work together. Add the egg, salt and the vanilla. Pour in the flour, yeast and cocoa, and mix well together until you have a solid mass. Leave to rest in the fridge for 30 minutes. Meanewhile, mix together the nutella, mascarpone, egg and caster sugar to form a smooth paste.
Once rested, place 2/3 of the pastry in a baking tray of 22x24cm lined with oven-proof paper and butter, and spread out: smooth out the sides. Smooth over all the nutella paste, then place the remaining pastry on top, crumbling it up. Bake in a pre-heated oven at 180C for 40 minutes. Leave to cool out of the oven, before cooling again for two hours in the fridge before serving.