Giotto cake

Ingredients for 1 servings:

• 150 g margarine
• 150 g sugar
• 200 g hazelnuts, ground
• 50 g flour
• 1 tsp, heaped baking powder
• 4 eggs
• some walnut oil for the mold
• 103 balls of confectionery (Giotto), 3 packs of 4 sticks each
• 800 ml whipped cream
• 1 packet of vanilla sugar
• Cream stiffener
• 1 pack of brittle
• 1 marzipan cover

Instructions

Working time approx. 2 hours; Rest time approx. 1 day 3 hours; Cooking/baking time approx. 45 minutes; Total time approx. 1 day 5 hours 45 minutes

for approx. 11 pieces

Grease a 26cm springform pan well with walnut oil. Beat the margarine with the sugar until creamy. Then thoroughly mix in the eggs, ground hazelnuts, flour, and baking powder. Pour the batter into the springform pan and bake for 45 minutes at 160°C (320°F) fan-assisted oven. Remove the cooled batter from the pan and place it on a cake plate. Refrigerate until the next day. For the Giotto cream, crush 92 Giotto balls in a freezer bag and whip 600ml of cream with the cream stiffener until stiff peaks. Whip the remaining 200ml of cream separately, preferably with vanilla sugar, and refrigerate for decoration. Thoroughly mix the 600ml of cream and the crushed Giotto balls. Then spread the Giotto cream mixture over the cake base and let it chill thoroughly for 2-3 hours. Spread some of the 200ml of cream over the side of the cake. Sprinkle with praline and return to the refrigerator. Cut pre-cut cake slices from the marzipan layer. Place them on the cake and roll the slices around a Giotto. Pipe the remaining cream around the edge and pipe a tuft of cream onto each marzipan slice. Fill the empty center of the cake with brittle. Refrigerate until ready to serve.