This cake started out innocently enough with three brownie layers and a jar of Biscoff spread, but something happened along the way; namely the discovery of an unopened jar of Nutella in the back of the pantry. At first I felt like using these two European spreads in the same cake would be crazy (like the Ghostbusters crossing streams? Mass hysteria? Dogs and cats living together?!) but ultimately, curiosity got the best of me. I tasted both spreads together on a graham cracker and decided the combo was a good idea.
I do my best to make sure my taste buds and brain are intellectually connected when I test recipes. I mean, just because you can put two flavors together doesn't always mean they will harmonize, and I worried about this rich-on-rich pairing. After a good ponder and many taste-tests I decided the Nutella filling was a touch too dominant and needed to be tempered with something. But what? After staring blankly into the open refrigerator - for who knows how long - unbelievably, the answer appeared. Peeking out just behind the orange juice was a stash of malted milk powder. It was just the thing to round out the richness of the chocolate hazelnut spread. Don't get me wrong, the finished cake is rich indeed, but with a covering of salted Biscoff frosting, it is balanced in spite of itself.
Speaking of salted desserts! My new book Sea Salt Sweet has a newly added "Look Inside" preview on Amazon, so you can have a peek right now! There's a healthy preview of the front matter, and a couple of recipe previews, too. I almost wish there were more recipe previews because that's the true heart and soul of the book, but if you'd like to have a more complete idea of what's inside, the index is also viewable.