John Myers
Ingredients for 1 servings:
- 150 g butter or margarine, soft
- 150 g sugar
- 1 packet of vanilla sugar
- 4 eggs
- 200 g hazelnuts, ground
- 50 g flour
- 1 tsp baking powder
- 40 balls of confectionery (Giotto)
- 700 ml cream
- 1 pack of cream stiffener
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Cake with Giotto cream
Beat the soft butter with a mixer until smooth. Gradually beat in the sugar and vanilla sugar until smooth. Beat in the eggs, one at a time, then mix the hazelnuts with the flour and baking powder and stir in. Pour the batter into a 26 cm springform pan and bake at 180°C (top/bottom heat) for approx. 30-35 minutes. Set aside 8 of the 40 Giottos for decoration. Chop the remaining 32 Giottos and fold them into the cream, which has been whipped with the cream stiffener. Spoon the Giotto cream onto the batter and decorate with 16 cream puffs. Place half a Giotto ball on top of each cream puff. Refrigerate the cake until ready to serve.
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