Almond Sponge Cakes with Nutella® hazelnut spread The Best 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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