Chocolate Giotto Cake

Ingredients for 1 servings:

• 6 eggs
• 150 g sugar
• 1 packet of vanilla sugar
• 150 g flour
• 1 tsp baking powder
• 500 ml milk
• 2 packs of cream powder, chocolate mousse (for 1/4 l milk each)
• 50 g chocolate, white
• 2 packs of biscuits, filled hazelnut biscuits (Giotto; 43g each)
• Mint, for decoration
• Fat, for the shape

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Separate the eggs. Beat the egg whites until stiff, then add the sugar and vanilla sugar. Stir in the egg yolks one at a time. Mix the flour and baking powder and fold in. Grease a 26cm springform pan. Spread the sponge mixture evenly into it. Bake in a preheated oven at 200°C (convection not suitable) for approx. 25 minutes. Cool the sponge cake briefly and then remove it from the pan. Let it cool completely on a rack. Cut the sponge cake in half horizontally. Pour the milk into a mixing bowl. Using the whisk of a hand mixer, briefly mix in the cream powder, first on the lowest speed. Then beat for approx. 1 minute on the highest speed. Spread 3/4 of the cream on the bottom layer. Place the top layer on top. Cover the cake with the remaining cream. Use a vegetable peeler to shave off some chocolate. Distribute the chocolate and Giotto over the cake. Serve garnished with mint leaves.