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    You are in: Home / Recipes / Mini Hazelnut Tortilla Cake Recipe
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    Mini Hazelnut Tortilla Cake

    Mini Hazelnut Tortilla Cake. Photo by mjfletcher

    1/1 Photo of Mini Hazelnut Tortilla Cake

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    mjfletcher's Note:

    Super simple "store cupboard" type desert. No cooking needed, You can make it in a couple minutes and really looks five star!

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    Units: US | Metric


    1. 1
      Smash the corn flake buns in a bowl until you get the consistency of breadcrumbs.
    2. 2
      Combine the Nutella and cream in a bowl and mix until thick and creamy.
    3. 3
      Using a 3" round pastry cutter cut 4 circles out of each tortilla.
    4. 4
      Spoon a couple of teaspoons of hazelnut cream onto one of the tortilla disks, only spread it a little. Make sure the cream doesn't reach the side of the disks. Report this process until you have five disks stacked on top of one another.
    5. 5
      Carefully place the pastry cutter over your stack and push down gently with the back of a teaspoon.
    6. 6
      Gently remove the pastry cutter and spread the top layer with a thin layer of hazelnut cream.
    7. 7
      Sprinkle on the crumbled corn flake buns and serve with a dollop of Ice cream.

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    Nutritional Facts for Mini Hazelnut Tortilla Cake

    Serving Size: 1 (143 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 499.0
    Calories from Fat 318
    Total Fat 35.3 g
    Saturated Fat 24.7 g
    Cholesterol 81.5 mg
    Sodium 228.5 mg
    Total Carbohydrate 40.0 g
    Dietary Fiber 2.9 g
    Sugars 20.6 g
    Protein 5.7 g

    The following items or measurements are not included:

    chocolate cornflake buns

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