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Giotto dome cake

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Ingredients for 1 servings:

  • 1 sponge cake (chocolate sponge cake)
  • 3 stalk(s) confectionery (Giotto balls)
  • 5 cups of cream
  • 2 bags of instant gelatin
  • rum
  • Cappuccino powder
  • Cocoa powder

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

approx. 16 pieces

Line a salad bowl with cling film. Divide the sponge cake into 3 layers and soak each layer in rum. Place the top layer in the bowl. Whip 3 cups of cream with instant gelatin until stiff. Cut one layer into small cubes. Crush 3 Giotto balls. Mix everything carefully and pour into the bowl. Place the bottom layer on top. Refrigerate it. After a few hours, turn the whole thing out. Whip 2 cups of cream with cappuccino powder and instant gelatin until stiff and spread over the dome. Dust with cocoa powder before serving.

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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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