Nutella shortbread cake
Irresistibly delicious: unusual cake recipe for connoisseurs
Nutella shortbread cake: Spectacular and very easy to prepare.
Nutella and shortbread? This may sound like a children’s birthday party to some, but this mixture is a unique taste experience in this cake.
The idea is as simple as it is ingenious: Butter biscuits and nut nougat cream have been delicacies for practically our entire life that we cannot do without – why not combine both into a unique cake that is a real eye-catcher? The butter biscuit Nutella cake impresses in the taste test and is very easy to prepare.
- Nutella shortbread cake: the recipe at a glance
- You need:
- Approx. 300 g shortbread biscuits
- 400 ml of cream
- 250g mascarpone
- 200 g nut nougat cream
- 1 teaspoon honey
Of course, this recipe also works just as well with other nut nougat creams, such as products without palm oil.
This is how it works:
- Beat the cream with the hand mixer. Then stir in the mascarpone and honey.
- Brush half of the biscuits with a little nut nougat cream and then a dollop of cream and press on a second biscuit.
- Layer the biscuits upright in a springform pan and brush with the rest of the cream.
- Carefully knock the cake onto the worktop so that the cream also gets into the gaps.
- Place in the refrigerator for at least 3 hours.
- Carefully remove from the mold.
A delicious cake that you don’t even have to bake – this recipe is a real insider tip. Try it yourself!