Our Recipes Sbriciolata cake with mascarpone and nutella
Sbriciolata cake with mascarpone and nutella
See the recipe by Isabella La Conte
|Molino Soncini Cesare Cake Line flour for shortcrust||280g|
|butter (softened to room temperature)||150g|
|bitter cocoa powder||25g|
|vanilla||half 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.
Except where indicated; images and recipes supplied by our bloggers are copyright of the blogger concerned, and are reproduced here with their permission.