Decadent Nutella Custard Cake
- Ready In:
- 2hrs
- Ingredients:
- 14
- Yields:
-
1 large cake
- Serves:
- 12-16
ingredients
-
Cake base
- 6 egg whites
- 1⁄2 cup sugar
- 1 tablespoon lemon juice
-
Custard
- 6 egg yolks
- 3 eggs
- 6 tablespoons all-purpose flour
- 2 tablespoons sugar
- 3 (8 g) packages vanilla sugar
- 400 g nutella
- 1⁄2 cup milk
- 1 cup butter
-
Topping
- 500 ml whipping cream
-
Additional ingredients
- 200 g graham crackers (approximately 1/2 box)
- 1⁄2 cup milk
directions
- Cake base.
- Preheat oven to 300 F
- Whip egg whites using a mixer until they are firm.
- Add sugar slowly.
- When egg whites and sugar are well blended add lemon juice.
- Transfer the mixture onto parchment paper placed inside a baking pan.
- Let the cake bake at 250 F for 1hour.
- After its done let it cool for 15-20 minutes.
- Custard.
- Place one large pot filled with water half way on the stove to boil.
- Place jars of nutella into hot water so it softens while you prepare the custard
- While you wait for the water to boil mix the egg yolks, eggs, flour, sugar, and 2 tablespoons of milk. Mix it in a pot that can fit inside the larger pot with boiling water. If you have a double boiler that's perfect!
- When the water starts boiling reduce it to a simmer and place the pot with the mixed ingredients on top of the pot with boiling water.
- Slowly add the rest of the milk.
- Cook until the mixture thickens. Stir continuously to avoid burning and/or scrambled eggs!
- Remove from heat and let cool.
- When the custard is luke warm add previously whipped butter.
- Add 3 vanilla sugars into 1/3 of the custard (white custard).
- Add softened nutella into the remaining 2/3 of the custard (chocolate custard).
- Whip the whipping cream.
- Layer the cake.
- Cake base.
- White custard mixture.
- Graham crackers briefly dipped into milk.
- Chocolate custard mixture.
- Whipped cream.
- Optional: crush some of the graham crackers and spread the crumbs on top of the whipped topping.
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