Our Recipes Nutella-filled Sbriciolata
|Molino Soncini Cesare gluten-free Shortcrust Pastry flour||400g|
|butter, cut into pieces (fresh from the fridge)||150g|
|cake yeast||1 sachet|
Ingredients for the filling/topping
Place the flour and butter pieces in the container of your Bimby (or other food processor), and work for 10 seconds at speed n.5; add the sugar, eggs, yeast and vanilla, and work for another 10 seconds at the same speed. Place half of the resultant mix in a cake mold, spread the Nutella over the top, and then close well with the remaining dough. Bake at 180°C in a pre-heated oven for 15 minutes. Leave to cool before removing from the mold, and serve.
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