Nutella and Raspberry Cake

Name: Nutella and Raspberry Cake
Cuisine: American
Ingredients: 1 cup self-rising flour (about 120 grams);; Zest of 1 orange, finely grated;; 1 cup potato starch (about 120 grams);; 8 eggs;; Pinch salt;; 1 1/4 cups sugar (about 240 grams) plus 1 tablespoon sugar;; 1 cup mascarpone cheese (about 250 grams);; 1 1/4 cups sweetened non-dairy whipping cream (about 300 grams);; 1 cup Nutella (about 250 grams);; Nutella, as needed;; Chopped hazelnuts, as needed;; 3 1/2 cups fresh raspberries (about 500 grams);; ACE fruit juice;

Lacucinaazzurradifrancesca @francesca_lupinetti

Riva Ligure

Nutella and Raspberry Cake: a light orange sponge cake filled with Nutella-mascarpone cream, fresh raspberries, and chopped hazelnuts! Delicious! A must-try!

Lacucinaazzurradifrancesca @francesca_lupinetti

Riva Ligure

Nutella and Raspberry Cake: a light orange sponge cake filled with Nutella-mascarpone cream, fresh raspberries, and chopped hazelnuts! Delicious! A must-try!

Saved

Ingredients

For the orange sponge cake:
1 cupself-rising flour (about 120 grams);
Zest of 1 orange, finely grated;
1 cuppotato starch (about 120 grams);
8eggs;
Pinchsalt;
1 1/4 cupssugar (about 240 grams) plus 1 tablespoon sugar;
For the Nutella cream:
1 cupmascarpone cheese (about 250 grams);
1 1/4 cupssweetened non-dairy whipping cream (about 300 grams);
1 cupNutella (about 250 grams);
For decorating:
Nutella, as needed;
Chopped hazelnuts, as needed;
3 1/2 cupsfresh raspberries (about 500 grams);
For soaking:
ACE fruit juice;

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Steps

1

Prepare the sponge cake well in advance. Separate the egg yolks from the whites. Add the sugar and grated orange zest to the yolks. Beat with an electric mixer until the mixture is light and fluffy. In a separate bowl, beat the egg whites with 1 tablespoon of sugar until stiff peaks form. Add a pinch of salt to the yolk mixture. Gently fold the beaten egg whites into the yolk mixture, mixing from the bottom up.
2

Sift the self-rising flour and potato starch together, then gradually fold them into the mixture, always mixing gently from the bottom up.
Pour the batter into a rectangular cake pan sprayed with nonstick baking spray.
Preheat the oven to 400°F (200°C), then lower to 350°F (180°C) and bake on conventional (top and bottom heat) for 35 minutes. Check for doneness with a toothpick.
3

Let the cake cool to room temperature, then transfer it to a serving tray.
4

In a bowl, combine the mascarpone and Nutella and beat with an electric mixer. Add the sweetened non-dairy whipping cream and beat again. Taste and add more Nutella if desired. Refrigerate the cream until ready to use.
5

Cut strips from the center of the sponge cake, leaving a border, and remove them to create a cavity. Make the base even.
Brush the cake with ACE fruit juice.
6

Fill the cake with the Nutella-mascarpone cream. Smooth the top evenly.
7

Fill the raspberries with Nutella, then arrange them on top of the cake as desired. Sprinkle with chopped hazelnuts and drizzle with more Nutella.
Your Nutella and Raspberry Cake is ready!
8

Serve and enjoy!