Ingredients
400 g flour
150 g sugar
1 packet vanilla sugar
450 g Nutella
150 g cold butter
1/2 tsp baking powder
2 eggs
1 pinch of salt
Instructions
- In a large bowl, combine flour, baking powder, salt, sugar, vanilla sugar, eggs, and cold butter cubes.
- Rub mixture with fingers until coarse crumbs form.
- Line a 24–25 cm round cake pan with parchment paper.
- Spread half of the crumb mixture into the pan and press to form a compact base.
- Spread Nutella evenly over the base.
- Cover with the remaining crumb mixture.
- Refrigerate cake for at least 3 hours.
- Preheat oven to 180°C (350°F). Cover cake with foil and bake for 25–30 minutes.
- Remove foil for the last 10 minutes to let topping turn golden.
- Let cool completely before serving. Optionally dust with powdered sugar or cocoa.
Notes
- Swap Nutella with caramel, cookie butter, or peanut butter.
- Add chopped nuts to the crumble for crunch.
- Add cinnamon for warmth or sliced fruit for freshness.
- Store covered at room temperature for 2–3 days, or refrigerate for longer storage.
- Freeze slices for up to 2 months; thaw at room temperature.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 35 g
- Sodium: 120 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 60 mg
