John Myers
Giotto ~ Cake with Eggnog
The perfect giotto ~ cake with eggnog recipe with a picture and simple step-by-step instructions.
- 5 Eggs (M)
- 80 g Soft butter
- 100 g Sugar
- 200 g According to hazelnuts
- 100 g Chocolate shavings
- 1 tsp Baking powder
- 2 tbsp Rum
- 4 tbsp Advocaat
- 2 Baggage. Vanilla custard powder
- 1 Can (850 ml) Pineapple
- 700 g Whipped cream
- 3 Baggage. Cream stiffener
- 40 Giotto balls
- Grease the spring form 26 cm. Separate eggs. Mix the butter and sugar until creamy. Stir in eggs one at a time. Mix nuts, chocolate and baking powder and stir in alternately with rum and egg liqueur. Beat egg whites until stiff and fold in in portions. Brush into the mold. In the preheated oven with fan: Bake at 150 ° C for about 40 minutes. Let cool down.
- Mix the pudding powder and 10 tbsp water. Puree the pineapple with juice and bring to the boil. Stir in pudding powder, simmer for about 1 minute while stirring. Allow to cool, stirring occasionally.
- Close the cake ring around the base. Whip 200 g whipped cream until stiff, pour in the cream setting agent. Stir the pineapple mixture. Fold in the whipped cream. Paint on the floor.
- 28 Finely chop the Giotto balls. Beat 400 g whipped cream until stiff, pour in 2 cream stiffeners. Fold in the chopped balls. Spread on the pineapple cream. Chill the cake overnight.
- Whip 5,100 g whipped cream until stiff. Sprinkle the cream tuffs on the cake, decorate with the remaining Giotto balls.
- * Can be frozen very well *
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