60 Years

60 years cake

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For 10 people



  • 600g flour
  • 150g of almond powder
  • 260g caster sugar
  • 400g soft butter
  • 2 eggs
  • 1L whipping cream
  • 40g hazelnut puree
  • 200g mascarpone
  • 150g of sugar
  • 150g of Nutella
  • 150g of fresh fruit: here apricots, redcurrants and strawberries


Cakes / Mini Cakes
Dinner Lunch Mid-afternoon Mid-morning
60 Years
1 h



60 years cake

In the bowl of a pastry mixer, beat the sugar and butter until the mixture turns white. Add the beaten egg and continue to whisk.

Then add the sifted flour and almond powder and mix quickly. Form the dough into a ball, wrap it in film and leave in the refrigerator for an hour.

Cut the dough into quarters and roll out with a rolling pin. Form two “6s” and two “0s”. Arrange on baking trays covered with baking paper and place in the freezer for ten minutes.

Bake for 15 minutes in an oven previously heated to 150°C.

Meanwhile, whisk together the mascarpone, whipping cream, hazelnut puree and sugar.

Seed the redcurrant, cut the apricots into thin strips and the strawberries into 4.

When the cakes are cold, use a piping bag fitted with a nozzle of your choice to fill the figures with whipped cream. Prepare another bag of Nutella and pipe large dots of Nutella. Decorate with fresh fruit.

NUTELLA® is a registered trade mark of Ferrero SpA. Any use of the NUTELLA® trade mark must be authorized by the trade mark owner. Please refer to Ferrero Food Service team and the brand guidelines published on this website for further information on any intended commercial use.