John Myers
Ingredients for 16 servings:
- 150 g margarine / butter
- 150 g sugar
- 4 eggs
- 200 g hazelnuts, ground
- Mix 50 g flour with 1 tsp baking powder
- some fat, for the mold
- 80 pieces of confectionery (Giotto balls, that is 2 packs)
- 750 g whipped cream
- 2 points cream stiffener
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Preparation of the cake base: First, grease a springform pan (26 cm) well and preheat oven (electric oven: 175°C, fan oven: 150°C). Cream together the fat and sugar until the sugar has dissolved. Stir in the eggs one at a time. Mix the ground hazelnuts, flour and baking powder and stir in briefly. Immediately pour the batter into the baking pan and bake for 30-35 minutes. Leave to cool in the pan for 10 minutes, then remove from the pan. For the Giotto cream: Crush all but 17 Giotto balls. Whisk 700g of the cream and cream stabilizer until stiff peaks form, reserving a little cream for decoration. Carefully mix the remaining cream and the crushed Giotto mixture. Spread the Giotto cream on and around the cake base. Now decorate the top with tufts of the remaining cream and place the last Giotto balls on top. I wish you the best of luck!
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