Our Recipes Nutella-filled Sbriciolata
Nutella-filled Sbriciolata
See the recipe by Irene Milito
Blog: Il Food Blog di Irene Milito
| Ingredients | |
| Molino Soncini Cesare gluten-free Shortcrust Pastry flour | 400g |
| butter, cut into pieces (fresh from the fridge) | 150g |
| sugar | 150g |
| Nutella | 150g |
| eggs | 2 |
| vanilla | 1 sachet |
| cake yeast | 1 sachet |
Ingredients for the filling/topping
Recipe:
Place the flour and butter pieces in the container of your Bimby (or other food processor), and work for 10 seconds at speed n.5; add the sugar, eggs, yeast and vanilla, and work for another 10 seconds at the same speed. Place half of the resultant mix in a cake mold, spread the Nutella over the top, and then close well with the remaining dough. Bake at 180°C in a pre-heated oven for 15 minutes. Leave to cool before removing from the mold, and serve.
Except where indicated; images and recipes supplied by our bloggers are copyright of the blogger concerned, and are reproduced here with their permission.
Comments