Recipes made in Italy by Italians in Italian. Translated for You with Love
7 oz nutella ( 200 g )
flour ( to taste )
11 oz rice flour ( 300 g )
1 cup whole milk ( 200 ml )
0.02 oz vanilla yeast ( 0.5 g )
9 oz hazelnuts ( 250 g )
7 oz hazelnut grain ( 200 g )
9 oz ricotta cheese ( 250 g )
salt ( to taste )
3 eggs
powdered sugar ( to taste )
11 oz brown sugar ( 300 g )
2 oz granulated sugar ( 70 g )
Start with the eggs
To prepare the Nutella and ricotta cake, start peeling the eggs, and divide the yolks from the egg whites, collecting them in 2 different bowls.
Beat separately the yolks and the egg whites
Beat the yolks with half of the sugar and milk until they turn creamy, using the mixer. Mix the ricotta cheese with the remaining milk and the melted butter, and add the mix to the beaten yolks. Then gradually add the flour, the salt, and the yeast. Whip the egg whites.
Bake the cake
Then add the chopped hazelnuts and the whipped egg whites with the remaining sugar, and mix well. Move the mix into a cake pan with a diameter of 11 inches, previously buttered and dusted with flour; cook in the oven at 340°F for 30 minutes. Remove from the oven, let cool and then flip it into the serving dish.
Prepare the hazelnuts
Pour ¼ cup of water in a pan with the salt and the sugar on a 250°F heat; add the hazelnuts, cook them for few seconds, then move them on a baking tray lined with baking paper, toast them in the oven at 240°F for 2 minutes, and then let cool. Dust the cake with powdered sugar, then decorate it with the Nutella, using a pastry bag, and complete the cake with the salted hazelnuts.
