1. In a bowl, sift together flour and baking soda. Set aside. Pre-heat the oven 170℃.
2.Start with the Nutella filling Use a teaspoon and place 10 portions of Nutella on the prepared baking sheet. Place them gently in the freezer for 20 to 30 minutes or until firm. As they get harder they will be easy to use.
3.Meanwhile make the cookie dough In a bowl, add the butter (softened), sugar (both brown and white), salt and mix well with a spatula until smooth.
4. Incorporate the egg little by little (to prevent curdling) and make into a smooth mixture.
5. Mix in the dry ingredients from #1 until combined with a spatula. Wrap the dough with a plastic wrap and let it sit about 30min in the fridge.
6. Divide the cookie dough into 10 pieces (about 15g each). Roll each one into a ball, then flatten it. Place one frozen nutella portion (from the freezer) in the middle of the flattened cookie and pull the edges together to wrap the nutella ball.
7. Place them on a cooking sheet. Bake for 9~10min until the cookies look puffy but the centers still look soft. Do not overbake.
8. Remove from the oven. At that point I like to immediately press lightly the cookies to create a sort of decoration. Let it cool on the trays for about 5 minutes, then transfer the cookies to a wire rack to cool down completely.
60g cream cheese (e.g. Philadelphia plain cream cheese)
95g white sugar
200g heavy cream (whipping cream)
150g boiling water
10g earl grey tea leaf
100g whole milk
8.5g gelatin - dissolve in 30g water
1. Line the bottom of a 15cm circle cake pan with parchment paper. In a small tea cup, add 10g earl grey tea leaves and pour the boiling water (150g) to make a strong earl grey tea. Set aside for later use.
2. Process flour, almond powder, sugar and earl grey tea leaves (ground) in your food processor for a few seconds and then add butter. Process until the mixture becomes crumbly. Do not process too much : the dough should be crumbly.
3. Spread the crumbs onto the baking sheet and bake for 20~25min or until lightly brown at 160℃. Remove from the oven. Put aside 50g of these crumbs for the topping.
4. While the crumbs are hot, press them onto the bottom, using a spatula. Set it aside in the fridge.
5. In a bowl, add mascarpone, cream cheese and sugar. Mix well until soft.
6. In a small pan, add the milk and heat up to about 50~60℃ (do not boil), then add the dissolved gelatine. Melt it well and let it cool to room temperature.
7. Strain "the strong tea" which you made in #1 through a sieve into the pan with the milk and mix well (Squeeze the tea leaves well).
8. Pour the milk mixture into the cream cheese mixture little by little. Mix well at each addition.
9. In another bowl, add the heavy cream and whip to soft peak, then mix with the cream cheese mixture well.
10. Pour the cream cheese mixture into the cake pan (from the fridge).
11. Crush the topping cookies which you put aside at #3, using a wooden stick and add sugar (3~5g if you like). Mix well.
12. Sprinkle the topping crumbs on the cake top and let it stand for at least 6 hours or overnight in the fridge.
Tip on how to unmold wet a towel with hot water and apply to the side of the cake pan gently. Place the cake mold onto a jar (such as a jam jar) and slide the side or the cake pan down.