To all the Nutella lovers, here is so far the best Nutella cake I’ve ever baked. Sbriciolata (literally crumbled) is a type of cake that holds a smooth filling (in this case Nutella) between two layers of crunchy shortcrust crumbs. The preparation of the dough is the same as for the Sbrisolona cake, the typical Lombard tart originated in the city of Mantua, crumbly in texture and rich in flavor.
Try the Sbriciolata also filled with :
- ricotta and chocolate chips
- pastry cream
- lemon curd
Photo by Ale gambini – BreadLoveAndDreams
Servings : 6 to 8
Difficulty : easy
Prep Time : 20 min.
Cook Time : 35 min.
2.5 cups flour type 00
1 pinch salt
8 gr vanilla baking powder (Bertolini or Paneangeli)
8 tbsp unsalted butter, cold
4.5 oz granulated sugar
1 egg, slightly beaten
1 small jar (13 oz) Nutella
powdered sugar, to dust
Preheat oven at 350 F degree.
In a medium bowl, sift flour, salt and vanilla baking powder.
Add sugar and diced cold butter, work with your fingertips until a sandy mixture forms.
Add the egg and work briefly until the mixture tuns into big crumbs.
Line a 9 inch cake pan with parchment paper.
Place half of the crumb mixture into the cake pan.
Soften the Nutella for 30 seconds in the microwave then spread over the mixture.
Cover the Nutella with the remaining half crumb mixture.
Bake for 35 minutes.
Allow to cool completely in its pan.
Serve lightly dusted with powdered sugar.
Tagged: A Queen In The Kitchen, Ale gambini, author, baking, blog, Bread Love and Dreams, Cookbook, cooking, crumb cake, delicious, food, hazelnut spread, Italian cuisine, italian food, Italy, mantua, Nutella, recipe, sbriciolata, simple