The very crispy and delicious heavenly sponge filled with cream and Nutella is a sponge with a base of crispy pastry and a creamy filling of cream, mascarpone and Nutella. The biscuits are very easy to prepare, have a buttery, very tender base that melts in the mouth and a delicious filling.
Heavenly sponge filled with cream and Nutella
What we will need:
For the shortcrust pastry:
- 200 g plain flour
- 50 g potato starch
- 80 g icing sugar
- vanilla extract or vanillin
- grated rind of half a lemon
- 140 g butter in pieces
- 2 egg yolks
For the filling:
- 250 g mascarpone cheese
- 50 g icing sugar
- vanilla
- 200 ml whipped cream
- Nutella to taste
How we will proceed:
1. In a bowl, mix the flour with the sugar, potato starch and lemon zest, add the butter and start kneading until you get a sandy mixture. Once you get a sandy mixture, add the two egg yolks, vanilla or vanillin and knead everything to get a homogeneous crumbly dough.
2. Once you have a smooth dough, wrap it in plastic wrap and let it rest in the fridge for about 30-40 minutes.
3. Roll out the shortcrust dough on a floured work surface to a thickness of about half an inch and cut out biscuits using a cookie cutter.
4. Place the biscuits on a baking tray lined with baking paper and bake in a preheated oven at 180 °C for about 10-12 minutes.
5. In the meantime, prepare the filling, mix the mascarpone cheese with the sugar and vanilla in a bowl, add the whipped cream and mix everything gently.
6. Once baked and completely cooled, add the cream filling, mascarpone and Nutella, sprinkle the biscuits with icing sugar and assemble.
7. Once all the biscuits are filled, place them on a serving plate or cake stand or store them in the fridge for 2-3 days.
At this point, your very crispy and delicious heavenly sponge filled with cream and Nutella will be ready to enjoy.
Good taste!