Sponge Cake with Strawberries, Nutella and Cream

Sponge cake is believed to have originated in the Renaissance period in Italy and was later popularized in England during the 18th century.

This is vegetarian recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 5.

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Medium

Sponge Cake with Strawberries, Nutella and Cream

Cooking Method: Baking Cuisine: Dessert, International Courses: Anytime, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 30 min Rest Time 60 min Total Time 1 hr 50 mins

Servings: 8 Calories: 2800

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Sponge Cake
• 1 cup Strawberries
• 4 tablespoon Nutella
• 1 cup Cream
• 2 tablespoon Powdered Sugar

Instructions

1. Preheat the oven to 180°C (350°F).
2. Prepare the sponge cake according to the package instructions.
3. Allow the sponge cake to cool completely.
4. Cut the sponge cake horizontally into two equal layers.
5. Spread Nutella on one layer of the sponge cake.
6. Wash and slice the strawberries.
7. Place a layer of sliced strawberries on top of the Nutella.
8. Whip the cream until stiff peaks form.
9. Spread the whipped cream on top of the strawberries.
10. Place the second layer of sponge cake on top.
11. Dust the top of the cake with powdered sugar.
12. Refrigerate for at least 1 hour before serving.
13. Serve and enjoy!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 45g15%

Sugars 30g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.