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The Best Recipes: Almond Sponge Cakes with Nutella® hazelnut spread Tasty Recipes

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Almond Sponge Cakes with Nutella® hazelnut spread

"Create an even more flavorful and lighter cake by sifting all-purpose flour with almond flour. After baking, use a piping bag to fill these sponge cakes with Nutella®. Your holidays have just become happier with these almond sponge cakes."

Ingredients :

  • 1 1/4 cups confectioners' sugar, plus extra for dusting
  • 3/4 cup almond flour
  • 1/4 cup all-purpose flour, sifted
  • 4 egg whites
  • 1/3 cup melted butter
  • 1/2 cup Nutella® hazelnut spread

Instructions :

Prep : 20M Cook : 24M Ready in : 1H35M
  • In a mixing bowl, combine confectioners' sugar, almond flour and sifted all-purpose flour.
  • Stir in egg whites and melted butter until well combined. Refrigerate for 1 hour.
  • Preheat oven to 350 degrees F. Grease and flour a mini muffin pan; divide batter equally among 24 muffin cups or in muffin pan.
  • Bake on center rack for 12 minutes. Let cool for 10 minutes in pan on rack; remove from pan.
  • Use a toothpick to create a small hole in each cake.
  • Spoon Nutella(R) into piping bag; fill each hole with 1/2 tsp of Nutella(R) hazelnut spread.
  • Garnish tops with remaining Nutella(R) and sprinkle with confectioners' sugar.

Notes :

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