Hazelnut cream cake

Ingredients for 1 servings:

• 4 eggs
• 3 tbsp water, hot
• 175 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• 100 g cornstarch
• 2 tsp baking powder
• 3 packs of confectionery (Giotto) total 30 pieces
• 600 ml cream
• 3 packs of cream stiffener
• 2 packets of vanilla sugar
• 50 g hazelnuts, chopped
• Fat for the mold
• possibly breadcrumbs for the mold

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Giotto cake

For the sponge cake, beat the eggs and water with a whisk on high speed for 1 minute until frothy. Mix the sugar and vanilla sugar, sprinkle in over a minute, then beat for about 2 more minutes. Mix the flour, cornstarch, and baking powder. Sift half of this mixture onto the egg mixture and mix briefly on the lowest speed. Mix in the rest of the flour mixture in the same way. Pour the batter into a springform pan (26 cm, base greased, lined with baking paper or dusted with breadcrumbs) and smooth it out. Place the pan on the oven rack. Bake in a preheated oven at 180°C – 200°C (top/bottom heat) (gas mark 3-4) for about 20 to 30 minutes. Remove the base from the pan and turn out onto a baking rack lined with baking paper. Peel off the baked-on baking paper and let the base cool. Then cut it in half horizontally (this works best with string). Finely chop the Giotto balls (reserve 12 for garnishing). Place them in a freezer bag and crush them with a rolling pin. Whip the cream with the cream stiffener and vanilla sugar until stiff. Fold in the crushed pastry balls. Place the bottom cake layer on a cake plate. Spread with about 1/3 of the pastry cream and place the middle layer on top. Spread half of the remaining pastry cream on top and cover with the top layer. Spread the remaining pastry cream over the edge and top of the cake. Sprinkle the edge of the cake with chopped hazelnuts. Decorate the top of the cake with the cream from the piping bag and garnish with the remaining Giotto balls.