Giotto cake

Giotto cake

If you like Giotto, you’ll love this cake! This recipe is really easy to bake and is guaranteed to be a success.

INGREDIENTS (For a springform pan Ø 22 cm)

FOR THE BASE

150 g soft butter
160 g sugar
4 eggs
200 g ground hazelnuts
50 g flour
1 tsp baking powder
a little butter for the pan

FOR THE CREAM

600 g cream
3 packs of cream stiffener
4 – 6 packs of hazelnut candy (rolls)
100 g hazelnut brittle

PREPARATION

Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees).  Grease the base of a springform pan (Ø 22 cm). For the sponge cake, beat the eggs with sugar for about 3 minutes, then stir in the butter. Mix together the hazelnuts, flour and baking powder. Gradually fold into the dough. Put the dough into the pan and bake in the preheated oven for about 30 minutes. Allow to cool.

Step 2
For the cream, whip the cream with the cream stiffener until stiff. Put 4 tablespoons of the cream into a piping bag with a star nozzle. Put this to one side. Unwrap the hazelnut candy and put 12 balls aside for decoration. Crush the remaining hazelnut candy with a fork and carefully fold into the remaining whipped cream.

Step 3
Halve the sponge cake horizontally. Place the first layer on a cake plate. Spread about half of the hazelnut cream on the base and smooth it out. Place the second layer on top and cover the whole cake with the remaining cream. Smooth everything out.

Step 4
Now take the hazelnut brittle in your hand and press it all around the edge of the cake. Use the cream piping bag to pipe 12 cream tufts along the edge of the cake and place a hazelnut confection on each cream tuft, pressing lightly. Chill the cake until serving.