Nutella Firni Cake

A no-bake rice pudding cake with a butter cookie crust, nutella and hazelnuts.
sounds good-tastes even better. And if you like iced hot chocolate with cookies, you will love this!


Every once in a while I go through a phase, where I’m in the mood for the same dish, and I feel like I could easily consume the same kind of food again and again, three days in a row, without having any problems.

That’s because I don’t get bored with food easily and I think, that a well-rounded meal is one that satisfies the appetite enough so that any cravings for another food item are curbed.
Having said that, I believe variety in food is important to keep things interesting¬†and exciting. Plus the people I cook for -that is friends and family-wouldn’t have it any other way anyway.


This time I experimented with firni, the recipe of which I shared with you in my previous post. So far I’ve made this Nutella Firni Cake twice (two make sure it didn’t turn out great by accident the first time) and it totally works! Then again, a cake that has nutella and an extra portion of hazelnuts in it, can’t really not be delicious, can it? I hope you give this recipe a go and let me know, how you liked it!IMG_nutella-phirni-cake1


250g butter cookies
40g granulated sugar
80g softened unsweetend butter (at room temperature)

100g basmati rice
100g khoya (or 50g full fat cream and 50g mik powder)
200g granulated sugar
50g ground hazelnuts
4 tbsp nutella
vanilla flavour (to taste)
5 tsp san apart (or any cream stabilizer of choice)

~4tbsp nutella
~2tbsp ground hazelnuts

10 inch baking tin


for the crust:
in a food processor grind butter cookies to a coarse meal. Add softened butter and sugar, mix well and press evenly into a baking tin. Refridgerate for 2 hours, before spreading the firni on top.

for the firni:
Wash rice, then soak in warm water for 30 minutes.
Rinse rice or remove excess water, then grind to a coarse paste, together with 6 tbsp of water.
For the khoya, mix together cream and milk powder in a seperate bowl and microwave for 2-3 minutes or until melted. Keep an eye on it to avoid overflow.
Bring milk to a boil in a nonstick-pot, then add rice paste little by little, while stirring, to prevent lump formation.
Mix in khoya, sugar, nutella, vanilla flavour and hazelnuts and cook for ~5 minutes over low to medium heat.
Turn off the heat, incorporate cream stabilizer into the hot pudding and let cool down for ~10 minutes, or until warm.
Spread the mixture evenly on top of the chilled crust. Let cool down at room temperature, then refridgerate overnight.

for the frosting:
spread nutella and sprinkle with ground hazelnuts.


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