Giotto Cake

Ingredients for 1 servings:

• 300 g flour
• 300 g sugar
• 6 eggs
• 1 pinch(s) of baking powder
• 6 tbsp Baileys Irish Cream
• 4 cups of cream
• 1 bar of white chocolate
• 100 g hazelnuts, chopped, lightly roasted
• 1 pack of cream stiffener
• 16 pieces of confectionery (Giotto balls)

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

Boil two cups of cream with the white chocolate 24 hours in advance and refrigerate until very cold. Make a sponge cake from the first four ingredients and let it cool completely. Cut off about 1/3 of the sponge cake to make a thin layer and crumble the remaining sponge cake. Whip the chocolate cream, mix with the cake crumbs, fold in some of the chopped nuts, and mix with Baileys until smooth. Lightly soak the sponge cake base with Baileys and spread the entire cream mixture on top in a dome shape. Whip two cups of cream and cream stabilizer and spread over the cake, sprinkle thickly with chopped hazelnuts, and refrigerate overnight. Decorate with Giotto balls before serving.