Nutella and egg-white cake
Published on 30 June 2014
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
A simple, incredibly soft way to use leftover whites.
INGREDIENTS
120 g Nutella
2 egg whites
2 or 3 tablespoons cream or milk
Icing sugar
I soften Nutella in microwave or saucepan without burning, adding two tablespoons cream or milk if needed.
It should become runny.
I whisk whites very stiff.
Both bases are ready.
I gently fold whites into Nutella without deflating.
It should be soft and uniform.
I line a 15 by 15 cm tin and add batter.
I bake at 175°C for 25 minutes. My slightly larger tin made a thinner but delicious cake; double or triple for taller. Spread in a large tray, it might make a filled roll base, perhaps with cream and strawberries.
INGREDIENTS
120 g Nutella
2 egg whites
2 or 3 tablespoons cream or milk
Icing sugar
I soften Nutella in microwave or saucepan without burning, adding two tablespoons cream or milk if needed.
It should become runny.
I whisk whites very stiff.
Both bases are ready.
I gently fold whites into Nutella without deflating.
It should be soft and uniform.
I line a 15 by 15 cm tin and add batter.
I bake at 175°C for 25 minutes. My slightly larger tin made a thinner but delicious cake; double or triple for taller. Spread in a large tray, it might make a filled roll base, perhaps with cream and strawberries.
Original source: https://incucinaconlilly.com/2014/06/30/torta-nutella-e-albumi/
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