date: 2020-08-17T14:42:32.730Z 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: Gertrude Hunter ratingvalue: 4.7 reviewcount: 6939 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: 213 calories recipecuisine: American preptime: "PT27M" cooktime: "PT44M" recipeyield: "1" recipecategory: Dinner ---  Hello everybody, hope you're having an incredible day today. Today, we're going to prepare a special dish, mascerponi and nutella filled cake. One of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious. Mascerponi and Nutella Filled Cake is one of the most favored of recent trending foods on earth. It is easy, it's quick, it tastes yummy. It is enjoyed by millions every day. They're fine and they look fantastic. Mascerponi and Nutella Filled Cake is something which I have loved my whole life. To get started with this particular recipe, we have to prepare a few ingredients. You can have mascerponi and nutella filled cake using 16 ingredients and 3 steps. Here is how you cook it. ##### The ingredients needed to make Mascerponi and Nutella Filled Cake: 1. Prepare For the cake batter 1. Get 1/3 cup Unsweetened Cocoa (preferably bournville) 1. Prepare 2 cup Self-raising Flour 1. Get 14 Egg White 1. Take 1 1/2 cup Sugare 1. Take 1 tsp Sugar Vanilla 1. Get For the filling 1. Make ready 250 grams Mascerponi cheese(preferably light) 1. Get 2 tbsp Sugar 1. Prepare 1 cup Extra Thick Cream 1. Prepare 4 tbsp Nutella 1. Get Glazing 1. Take 50 grams Milk chocolate bar 1. Make ready 30 grams Dark chocolate 1. Take 1/4 cup Milk 1. Get 1/2 cup Dried raspberry ##### Steps 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 for this special food mascerponi and nutella filled cake recipe. Thanks so much for reading. I'm confident you will make this at home. 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