Nutella Crumble Cake Recipe
If you’re searching for a dessert that combines the rich, creamy flavor of Nutella with the irresistible crunch of a buttery, crumbly pastry, the Sbriciolata alla Nutella is exactly what you need. This scrumptious Italian dessert features a delicate shortcrust dough, filled with a smooth ricotta and Nutella mixture, then topped with more of the buttery dough for a sweet, crunchy finish. Perfect for family gatherings, festive occasions, or just a cozy afternoon treat, this dessert is bound to please everyone at the table. Here’s how to make this delightful Nutella Crumble Cake:
Ingredients
| Ingredient | Quantity |
|---|---|
| 00 Flour (all-purpose) | 500g |
| Butter (cold, cubed) | 200g |
| Baking Powder | 5g |
| Vanilla Bean (or vanilla extract) | 1 pod |
| Pinch of Salt | 1 pinch |
| Eggs (approximately 2 large) | 110g |
| Powdered Sugar (icing sugar) | 300g |
| Nutella | 200g |
| Ricotta Cheese (drained if needed) | 600g |
Nutritional Information
For an approximate serving size of one slice (out of 10):
| Nutrient | Amount |
|---|---|
| Calories | ~450 kcal |
| Fat | ~25g |
| Saturated Fat | ~15g |
| Carbohydrates | ~55g |
| Sugars | ~35g |
| Protein | ~6g |
| Fiber | ~1g |
| Sodium | ~60mg |
Note: Nutritional values are estimates and may vary based on ingredient substitutions.
Instructions
Step 1: Prepare the Shortcrust Dough
- Start by preparing the shortcrust pastry, which forms the base and the crumble topping of the sbriciolata. Begin by sifting the flour and baking powder into a large mixing bowl to ensure a smooth dough.
- Add the cold, cubed butter to the flour mixture. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles breadcrumbs. This will give the dough its signature crumble texture.
- Next, scrape the seeds from the vanilla pod and add them to the mixture for a subtle aromatic touch. Add a pinch of salt to balance the sweetness of the dough.
- Crack the eggs into the bowl and add the powdered sugar. Mix gently with your hands until a dough starts to form. The dough should come together but still remain a bit crumbly—this is what will give the dessert its signature texture when baked.
- Once the dough is mixed, wrap it tightly in plastic wrap and refrigerate for at least one hour. Chilling the dough will make it easier to handle and will ensure the crust bakes up crisp and golden.
Step 2: Prepare the Filling
- While the dough is chilling, it’s time to prepare the creamy filling. Start by draining the ricotta cheese well. If necessary, let it sit in a fine-mesh sieve or cheesecloth for a couple of hours to remove any excess moisture.
- Once the ricotta is well-drained, transfer it to a large mixing bowl. Add the Nutella and stir until the mixture is smooth and well combined. The Nutella should blend seamlessly with the ricotta, creating a luscious, creamy filling.
Step 3: Assemble the Sbriciolata
- Preheat your oven to 180°C (350°F) and line the bottom and sides of a 28 cm (11-inch) round tart pan with parchment paper.
- Take the chilled dough out of the fridge and crumble about two-thirds of it into the prepared tart pan, pressing it lightly to form an even layer on the bottom and up the sides of the pan. This will act as the base and the crust for your sbriciolata.
- Spread the ricotta and Nutella filling evenly over the crumbly dough base, smoothing it out with a spatula or spoon.
- Take the remaining dough and crumble it over the top of the filling. Be generous with the crumbs, as they will form a crisp, golden topping once baked.
Step 4: Baking the Sbriciolata
- Place the pan in the preheated oven and bake for about 80 minutes at 180°C (350°F) in static (conventional) mode. After the first 40 minutes of baking, rotate the pan 180 degrees to ensure even cooking and browning.
- As the sbriciolata nears the 60-minute mark, cover the top with a sheet of aluminum foil to prevent it from becoming too dark or over-browned. Continue baking for the final 20 minutes.
- Once the sbriciolata is golden and the filling is set, remove it from the oven and let it cool in the pan for about 15 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
Step 5: Serving the Nutella Crumble Cake
- Once the cake has cooled to room temperature, slice it into generous wedges. The crust will be buttery and crisp, the filling creamy and indulgent, and the overall texture will be a delightful combination of soft and crunchy.
- For an extra touch of elegance, you can dust the top with a light sprinkling of powdered sugar before serving, though the dessert is just as delicious without it.
- Serve slices of this Nutella crumble cake alongside a hot cup of coffee or tea for a perfect afternoon indulgence.
Additional Tips
- Make-Ahead: You can prepare the shortcrust dough in advance, storing it wrapped in plastic wrap in the fridge for up to two days or freezing it for longer storage. Just be sure to allow it to come to room temperature before using.
- Variations: For a twist on the classic, you can add a few tablespoons of chopped hazelnuts or chocolate chips into the filling to add some extra texture and flavor. Alternatively, a hint of espresso powder mixed into the Nutella filling can enhance its chocolatey richness.
- Serving Suggestions: This Nutella crumble cake is perfect for special occasions like birthdays, Christmas, or a cozy family dessert. It can also be enjoyed as a delicious snack with your favorite beverage.
This Sbriciolata alla Nutella is an absolutely delightful treat that brings together the best of Italian pastry and decadent Nutella goodness. Its crunchy exterior and creamy interior make it a crowd-pleaser, and the ease of preparation will make it a go-to dessert for any occasion.
