This Nutella Crumble Cake, known as Sbrisolona, is a delightful dessert that combines the rich, nutty flavors of hazelnuts with the indulgence of Nutella. The cake features a crumbly base made from a blend of all-purpose flour and hazelnut flour, enriched with cold butter and vanilla. A generous layer of melted Nutella is sandwiched between the crumbly layers, creating a delicious contrast of textures. Topped with hazelnut pieces and optionally dusted with powdered sugar, this cake is perfect for Nutella lovers.
Why You'll Love This:
You’ll love this Nutella Crumble Cake because it’s the perfect blend of crunchy and creamy textures. The hazelnut flour adds a deep, nutty flavor to the crumbly base, while the melted Nutella provides a rich, chocolatey center. This cake is easy to make and doesn’t require any special equipment, making it a great option for a quick yet impressive dessert. Whether served with a dusting of powdered sugar or on its own, this cake is sure to be a hit with anyone who enjoys the combination of nuts and chocolate.
Perfect Occasion:
This Nutella Crumble Cake is perfect for any occasion, from casual family dinners to special celebrations. It’s an excellent choice for a dessert table, afternoon tea, or as a sweet treat after a meal. The rich flavors and satisfying crunch make it a crowd-pleaser, especially for Nutella fans. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.
Decoration Tips:
For an elegant finish, consider sprinkling the cake with powdered sugar before serving. You can also top the cake with a few extra hazelnut pieces for added texture and visual appeal. If you want to make the presentation even more special, drizzle a little melted Nutella over the top before serving. The combination of the golden, crumbly texture and the rich Nutella filling makes this cake a beautiful and delicious addition to any dessert spread.
Ingredients:
For the Crumble:
- 300 grams all-purpose flour
- 50 grams hazelnut flour
- 115 grams granulated sugar
- 150 grams cold butter, cut into small pieces
- 8 grams baking powder
- 2 large eggs
- Pinch of salt
- 1 teaspoon vanilla extract
For the Filling:
- 300-400 grams Nutella, melted in a double boiler
For Decoration:
- Chopped hazelnuts (as needed)
- Powdered sugar (optional)
Instructions:
- Prepare the Crumble:
- In a large bowl, combine the all-purpose flour, hazelnut flour, sifted baking powder, sugar, and a pinch of salt.
- Add the cold butter pieces and use your hands or a stand mixer with a paddle attachment to create a crumbly mixture (this process is called "sanding").
- Once the mixture resembles coarse crumbs, add the eggs and vanilla extract. Continue to mix until the dough is crumbly but holds together when pressed.
- Assemble the Cake:
- Preheat your oven to 175°C (350°F).
- Grease a tart pan or a springform pan with a removable bottom.
- Press about two-thirds of the crumbly mixture into the bottom of the prepared pan, creating an even layer.
- Pour the melted Nutella over the base, spreading it evenly but leaving a small border around the edges.
- Sprinkle the remaining crumbly dough over the Nutella layer, ensuring that some larger crumbs remain for a rustic look.
- Chill and Bake:
- Place the assembled cake in the refrigerator to chill for 30-40 minutes.
- After chilling, bake in the preheated oven for 30-35 minutes, or until the top is golden brown.
- Cool and Serve:
- Remove the cake from the oven and let it cool on a wire rack.
- Optionally, dust with powdered sugar before serving.
Enjoy!