Giotto cake

Ingredients for 1 servings:

• 4 eggs
• 3 tbsp water, hot
• 175 g sugar
• 1 packet of vanilla sugar
• 100 g wheat flour
• 100 g starch flour
• 2 tsp baking powder
• 30 balls of confectionery (Giotto)
• 600 ml cream
• 3 packs of cream stiffener
• 2 packets of vanilla sugar
• possibly jam (blackcurrant or cranberry jam)
• Fat for the mold

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes

For the dough, beat the eggs and water on high speed until frothy (1 minute). Mix the sugar with the vanilla sugar and add, beating until frothy (2 minutes). Mix the flour, baking powder, and cornstarch, sift half of it into the egg mixture and stir in on low speed, then fold in the rest of the flour mixture in the same way. Pour the dough into a greased springform pan and smooth it out. Bake at 160-180°C (fan oven) for 20-30 minutes. Remove the base from the pan, let it cool, and cut it in half horizontally. Set aside 12 Giotto balls for garnishing, finely chop the other 18 balls. Whip the cream with the cream stiffener and vanilla sugar until stiff and fold in the finely chopped biscuit balls. Spread 1/3 of the Giotto cream on the bottom sponge layer and cover with the middle layer, spread half of the remaining biscuit cream, and place the top layer on top. Spread the remaining cream around the edge of the cake. Decorate the cake with the remaining Giotto. Tip: For a fruity touch, spread 2 tablespoons of blackcurrant jelly or wild cranberries on the bottom or middle layer.