Sbriciolata cake with mascarpone and nutella

See the recipe by Isabella La Conte

Blog: Settesfoglie

Molino Soncini Cesare Cake Line flour for shortcrust280g
demerara sugar150g
butter (softened to room temperature)150g
bitter cocoa powder25g
cake yeast6g
whole egg1
vanillahalf a stick, pulped

Ingredients for the filling/topping

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


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.


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