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Giotto cake

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Ingredients for 12 servings:

  • 1 cake base (Vienna, light or dark)
  • 600 ml cream
  • 2 packs of cream stiffener
  • 2 packets of vanilla sugar
  • 60 pieces of confectionery (Giotto balls)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Chop 48 Giotto balls into small pieces. Whisk the cream, cream stiffener, vanilla sugar, and chopped Giotto balls until stiff peaks form. Place a cake ring around one of the three layers and spread a layer of cream. Place the next layer on top and continue layering, stopping with the cream. Finally, place the last 12 Giotto balls on top of the cake as a decoration. Refrigerate until ready to serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Giotto cake