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Dans la lune

August 4, 2020

Nutella cream cheese cake

Nutella cream cheese cake 

Print this recipe
Serving Size
18cm whole cake
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Nutella cream cheese cake 

Ingredients

For the base cookie crumb :

  • 50g plain flour/cake flour (T45)
  • 12g almond powder
  • 50g sugar
  • 2 tbsp unsweetened cocoa powder
  • dash of salt
  • 45g unsalted butter

For the nutella cream layer :

  • 100ml heavy cream
  • 1/2 tbsp white sugar
  • 110g mascarpone cheese
  • 5g gelatin sheet
  • 150g nutella paste

For the topping :

  • 2 tbsp your favorite nuts ( I used Praline here) - crushed

Instructions

  • 1. Line the bottom of a 18 cm circle cake pan (removable bottom) with parchment paper.
  • 2. Process flour, almond powder, sugar, salt and cocoa powder in a food processor for a few seconds and then add butter. Process until mixture becomes crumbly : do not process too much as the dough should be crumbly.
  • 3. Spread the crumbs onto the baking sheet and bake for about 25 mins at 160℃. Remove from the oven. While the crumbs is hot, press them into the bottom, using a spatula. Set the cake pan aside.
  • 4. In a bowl, add the heavy cream and whip to soft peak, set aside.
  • 5. In an another bowl, add mascarpone and sugar. Mix well until soft. Add nutella and mix together well.
  • 6. Soak gelatin sheet in water for a few minutes, then remove from the water and put in a microwave-safe cup. Microwave for about 15 sec at 600W. Melt it completely and pour over the mascarpone mixture (step 5). Mix well.
  • 7. Add whipped cream (step 4) and mix gently with a spatula.
  • 8. Pour the cream mixture into the cake pan. Flat the top of cake and sprinkle crushed nuts over the cake. Chill it until it has set.
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