John Myers
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Creamy Giotto Cake
The perfect creamy giotto cake recipe with a picture and simple step-by-step instructions.
Batter for the bottom
- 150 g Butter or margarine
- 150 g Sugar
- 4 Pc. Eggs
- 50 g Flour
- 200 g Ground hazelnuts
- 1 tsp Baking powder
- Fat for the shape
Ingredients for the topping
- 700 ml Cream
- 72 Pc. Giotto balls [two full packs]
- 2 packet Cream stiffener
Preparation of the cake base
- At the beginning, grease the springform pan (26cm) well and preheat the oven (fan oven 150 ° C). Mix the butter and sugar until the sugar has dissolved. Stir in eggs one at a time. Mix the ground hazelnuts, flour and baking powder, stir in briefly. Immediately put the dough in the springform pan and bake for 30-35 minutes. Let cool in the mold for 10 minutes, then remove from the mold.
For the Giotto cream
- Giotto balls except for 17 balls, mash, whip 700 ml of cream and cream stiffener until stiff, take aside some cream to decorate. Carefully mix the rest of the cream and the crushed Giotto mass. Spread the Giotto cream on and around the cake base. Now decorate the top with the rest of the cream with dabs and put the last Giotto balls on top.
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