Cappuccino – Giotto – Cake

Ingredients for 1 servings:

• 175 g butter (soft) or margarine
• 175 g sugar
• 3 eggs
• 2 tsp butter-vanilla flavoring
• 175 g flour
• 2 tsp baking powder
• 500 ml cream
• ½ pack hazelnuts, ground
• 4 packs of confectionery (9 Giotto balls each)
• 2 tbsp vanilla sugar
• Gelling sugar or regular sugar
• 3 tbsp coffee powder (cappuccino, instant)
• 3 tbsp jam (raspberry)
• Confectionery (Giotto balls)
• Marzipan or fondant

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the sponge cake, cream the butter and sugar together until light and fluffy. Then, whisk the eggs and stir them into the butter foam along with the vanilla essence. Slowly add the flour and baking powder. Mix everything well, then pour into a greased baking dish (approx. 18 cm) and smooth the surface. Bake the sponge cake for 20 minutes at 180°C. Place the sponge cake on a wire rack to cool. Take a small coffee cupful of the cream and briefly warm it in the microwave, then stir in the cappuccino powder until dissolved. Let the cappuccino cream cool in the refrigerator. Then mix with the remaining cream and sweeten to taste with the vanilla sugar and gelling sugar. Whip the cream until stiff peaks form. Then stir in the hazelnuts. Chill. Carefully cut the sponge cake in half using a sharp knife or a string to create two sponge cakes. Spread the bottom half with raspberry jam. Then spread a thin layer of cream on top and smooth it down. Remove the Giotto balls from the package and carefully split them in half. Arrange the Giotto halves on the cream. Spread another layer of cream over the Giotto balls and smooth it down again. Place the second layer of sponge cake on top. Spread the cream over the sides. Either cover the top of the cake with the remaining cream and decorate with more Giotto balls, or cover it with a layer of marzipan or fondant; I prefer fondant.