Fondant cake with Nutella cream

Fondant Cake with Nutella Cream

If you're looking for a dessert that impresses not only with taste but also with appearance, this fondant cake with Nutella cream is the perfect choice! Combining a fluffy sponge cake with delicious chocolate cream and an elegant layer of fondant, this cake will turn any occasion into a memorable event. Get ready to showcase your cooking skills with this detailed recipe, which will guide you step by step, providing useful tips and tricks to achieve a perfect result.

Preparation time: 30 minutes
Baking time: 1 hour and 20 minutes
Total time: 24 hours (including resting time for fondant)
Number of servings: 12

A Brief Story about Fondant Cake

Fondant has a rich history of traditions and innovations, originally used to decorate cakes for special occasions. This sweet paste offers a fine texture and an elegant appearance, making it ideal for wedding or anniversary cakes. Adding Nutella cream transforms this cake into something even more special, combining the richness of chocolate with the sweetness of fondant.

Ingredients

For the cake (28 cm round pan):
- 6 eggs
- 6 tablespoons sugar
- 4 tablespoons flour
- 3 tablespoons cocoa
- 4 tablespoons oil
- 1/2 packet baking powder

For the fondant:
- 500 g powdered sugar
- 50 g honey
- 5 g gelatin
- 30 ml water

For the cream:
- 1 jar Nutella cream (400 g)

Preparing the Fondant

1. Preparing the Gelatin: Start by soaking the gelatin in 30 ml of water for 10 minutes. This step is essential to achieve an elastic and moldable fondant.

2. Dissolving the Gelatin: Once the gelatin has bloomed, place it in a bain-marie. Stir until completely dissolved. This process will ensure a uniform texture for the fondant.

3. Mixing the Ingredients: In a large bowl, add the dissolved gelatin and honey over 450 g of powdered sugar. Use a spoon to mix at first. As the mixture begins to thicken, remove the spoon and knead with your hands. If the fondant sticks, use the remaining 50 g of powdered sugar to free your hands.

4. Forming and Storing the Fondant: Form a ball from the fondant and wrap it in plastic wrap. Let it sit at room temperature for 24 hours. This resting time is crucial to allow the fondant to become malleable and easy to use.

5. Coloring the Fondant: If you wish to add color to the fondant, use food coloring in paste or gel form. Add a little at a time, kneading until you achieve the desired shade.

Preparing the Sponge Cake

1. Separating the Eggs: Separate the egg whites from the yolks. This technique will help achieve a fluffy and airy cake.

2. Beating the Egg Whites: In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the 6 tablespoons of sugar, continuing to beat until you achieve a glossy meringue.

3. Preparing the Yolks: In another bowl, whisk the yolks with the oil. Then, carefully add them over the egg whites, gently folding from the bottom up to avoid deflating the meringue.

4. Adding the Dry Ingredients: Sift the cocoa and flour together with the baking powder. Gradually add the dry ingredients mixture one tablespoon at a time, gently folding from the bottom up.

5. Baking the Cake: Line a round pan with parchment paper and pour the mixture into the pan. Level the surface and bake at 180°C (medium heat) for 1 hour and 20 minutes. Check with a toothpick if it's done — it should come out clean.

6. Cooling the Cake: Once baked, let the cake cool completely on a wire rack.

Assembling the Cake

1. Cutting the Cake: After the cake has cooled, cut it into three equal parts. This is an important step to achieve an even cake.

2. Preparing the Syrup: In a small saucepan, boil 100 ml of water with 50 g of sugar and 50 ml of rum to create a delicious soaking syrup.

3. Soaking the Cake: Soak each layer of cake with the syrup prepared earlier, being careful not to soak it too much.

4. Filling with Cream: Spread the Nutella cream evenly between the layers. Make sure to keep some cream for covering the outside of the cake.

5. Finishing the Cake: Brush the cake with a thin layer of apricot jam. This will help the fondant adhere and provide a subtle flavor.

Applying the Fondant

1. Preparing the Fondant: Roll out the fondant on a surface dusted with powdered sugar, ensuring it is larger than the cake (approximately 4 mm thick).

2. Covering the Cake: Carefully place the fondant over the cake, smoothing it with your palm or a special platform. Ensure there are no air bubbles under the fondant.

3. Trimming Excess: Cut off the excess fondant from the edges and reshape it for any decorations.

4. Decorating the Cake: You can decorate the cake with fondant flowers or natural flowers, depending on your preferences. Make sure to use appropriate modeling tools if you want more complex details.

Recommendations and Variations

- Flavor Variations: You can add vanilla or almond extracts to the Nutella cream for an even more intense flavor.
- Serving: Serve the cake with a scoop of vanilla ice cream or whipped cream for a delicious contrast of textures.
- Cake Maintenance: The cake keeps well in the refrigerator, but it is recommended to be left at room temperature for a few hours before serving to restore the soft texture of the fondant.

Nutritional Benefits

This cake, while rich in calories, provides essential ingredients such as eggs (source of protein) and cocoa (full of antioxidants). Moderation is key, and serving small portions can make this cake a better choice within a balanced diet.

Frequently Asked Questions

- Can I use another type of cream instead of Nutella?
Of course! You can experiment with chocolate creams or even fruit creams for a fresher variant.

- How long can the cake last?
The cake can be kept in the refrigerator for 3-4 days, but it will be best in the first 1-2 days.

- Can it be prepared a day in advance?
Absolutely! In fact, it is recommended, as the flavors will meld, and the cake will become even more delicious.

This fondant cake with Nutella cream is not just a dessert, but a cooking experience. So, put on your apron, gather the ingredients, and get ready to impress your family and friends with a culinary masterpiece!

 Ingredients: Ingredients for the cake base (28 cm round pan): 6 eggs, 6 tablespoons sugar, 4 tablespoons flour, 3 tablespoons cocoa, 4 tablespoons oil, 1/2 packet baking powder. Ingredients for the fondant: 500 g powdered sugar, 50 g honey, 5 g gelatin, 30 ml water. Cream: 1 jar of Nutella cream (400 g).