date: 2020-12-12T15:23:33.129Z image: https://img-global.cpcdn.com/recipes/5988979836977152/751x532cq70/mascerponi-and-nutella-filled-cake-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/5988979836977152/751x532cq70/mascerponi-and-nutella-filled-cake-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/5988979836977152/751x532cq70/mascerponi-and-nutella-filled-cake-recipe-main-photo.jpg author: Tyler Moss ratingvalue: 4.5 reviewcount: 20273 recipeingredient: - " For the cake batter" - "1/3 cup Unsweetened Cocoa preferably bournville" - "2 cup Selfraising Flour" - "14 Egg White" - "1 1/2 cup Sugare" - "1 tsp Sugar Vanilla" - " For the filling" - "250 grams Mascerponi cheesepreferably light" - "2 tbsp Sugar" - "1 cup Extra Thick Cream" - "4 tbsp Nutella" - " Glazing" - "50 grams Milk chocolate bar" - "30 grams Dark chocolate" - "1/4 cup Milk" - "1/2 cup Dried raspberry" recipeinstructions: - "For the chocolate cake: Preheat the oven to 180°C/350°F. Place a rack in the center of the oven. Coat a large ring cake tin with a nonstick cooking spray and dust with some flour. Combine the flour, cocoa, sugar vanilla and ¾ cup sugar. In a large bowl, beat the egg whites with an electric mixer for 1 minute until foamy. Add the remaining sugar (3/4 cup) to the egg whites and continue beating until whites hold soft peaks. Add the flour mixture, to the egg whites, one third at a time, and mix until the batter is fully incorporated. Spoon the batter into the cake tin and bake for 40-45 minutes, or until you insert a skewer in the center of the cake and it comes out clean. Remove from the oven and set aside to completely cool down. Convert the cake to a flat dish." - "To prepare the mascarpone cheese filling: In a bowl, beat the heavy cream and sugar with an electric mixer until soft peaks form. Gently fold in the mascarpone cheese just to incorporate. Refrigerate. Cut 2.5cm/1 inch slice horizontally off top of the cake. Tear out some of the sponge cake, creating a tunnel and leaving 2.5cm/1 inch shell on the bottom. Spoon the Nutella evenly in the tunnel and cover with the mascarpone cheese filling. Replace the top of the cake on top." - "For the glaze on top: Add the chocolate, milk to a saucepan,put the sauce pan in a bigger pan full of water and heat it up, whilst whisking dark and milk chocolate together. Drizzle the glaze on top of the cake. Then sprinkle the dried raspberry over the chocolate glazing." categories: - Recipe tags: - mascerponi - and - nutella katakunci: mascerponi and nutella nutrition: 284 calories recipecuisine: American preptime: "PT15M" cooktime: "PT52M" recipeyield: "3" recipecategory: Lunch ---  Hello everybody, it is John, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, mascerponi and nutella filled cake. One of my favorites. This time, I will make it a bit tasty. This will be really delicious. Mascerponi and Nutella Filled Cake is one of the most well liked of current trending foods on earth. It is simple, it's quick, it tastes yummy. It's appreciated by millions daily. They're fine and they look wonderful. Mascerponi and Nutella Filled Cake is something that I've loved my entire life. To begin with this particular recipe, we have to first prepare a few components. You can cook mascerponi and nutella filled cake using 16 ingredients and 3 steps. Here is how you can achieve it. ##### The ingredients needed to make Mascerponi and Nutella Filled Cake: 1. Make ready For the cake batter 1. Prepare 1/3 cup Unsweetened Cocoa (preferably bournville) 1. Prepare 2 cup Self-raising Flour 1. Prepare 14 Egg White 1. Prepare 1 1/2 cup Sugare 1. Take 1 tsp Sugar Vanilla 1. Take For the filling 1. Prepare 250 grams Mascerponi cheese(preferably light) 1. Prepare 2 tbsp Sugar 1. Prepare 1 cup Extra Thick Cream 1. Take 4 tbsp Nutella 1. Take Glazing 1. Take 50 grams Milk chocolate bar 1. Get 30 grams Dark chocolate 1. Take 1/4 cup Milk 1. Make ready 1/2 cup Dried raspberry ##### Instructions to make Mascerponi and Nutella Filled Cake: 1. For the chocolate cake: - Preheat the oven to 180°C/350°F. Place a rack in the center of the oven. - Coat a large ring cake tin with a nonstick cooking spray and dust with some flour. - Combine the flour, cocoa, sugar vanilla and ¾ cup sugar. - In a large bowl, beat the egg whites with an electric mixer for 1 minute until foamy. Add the remaining sugar (3/4 cup) to the egg whites and continue beating until whites hold soft peaks. - Add the flour mixture, to the egg whites, one third at a time, and mix until the batter is fully incorporated. - Spoon the batter into the cake tin and bake for 40-45 minutes, or until you insert a skewer in the center of the cake and it comes out clean. Remove from the oven and set aside to completely cool down. - Convert the cake to a flat dish. 1. To prepare the mascarpone cheese filling: - In a bowl, beat the heavy cream and sugar with an electric mixer until soft peaks form. Gently fold in the mascarpone cheese just to incorporate. Refrigerate. - - Cut 2.5cm/1 inch slice horizontally off top of the cake. - Tear out some of the sponge cake, creating a tunnel and leaving 2.5cm/1 inch shell on the bottom. - Spoon the Nutella evenly in the tunnel and cover with the mascarpone cheese filling. - Replace the top of the cake on top. 1. For the glaze on top: - Add the chocolate, milk to a saucepan,put the sauce pan in a bigger pan full of water and heat it up, whilst whisking dark and milk chocolate together. - Drizzle the glaze on top of the cake. - - Then sprinkle the dried raspberry over the chocolate glazing. So that is going to wrap it up with this exceptional food mascerponi and nutella filled cake recipe. Thanks so much for your time. I am confident you can make this at home. 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