Giotto cake

Ingredients for 1 servings:

• 200 g flour
• 120 g sugar
• 120 g butter, melted
• 7 m.-sized eggs
• 100 g hazelnuts
• Fat, for the shape
• 7 pieces of confectionery (Giotto)
• 500 ml cream
• 1 pack of gelatine fix
• 1 tbsp coffee powder (cappuccino nut)
• 1 packet of vanilla sugar
• 300 ml cream
• 1 pack of cream stiffener
• 1 tbsp powdered sugar
• 12 pieces of confectionery (Giotto)
• 80 g hazelnuts, chopped
• 1 tbsp coffee powder (cappuccino nut)

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 15 minutes

Dough: Beat the sugar and eggs until fluffy. Sift in the flour and baking powder and mix. Stir in the melted butter. Stir in the hazelnuts and stir until the batter is smooth. Pour the batter into a greased baking pan and bake in a preheated oven at 180°C for about 30 minutes. Let the cake cool and then divide it in half. Filling: Crush the Giotto balls with a fork. Beat the cream, gelatin fix, cappuccino and vanilla sugar until stiff and slowly fold into the Giotto. Spread the filling evenly on the bottom cake layer and place the second cake layer on top. Chill the cake for at least 2 hours. Decoration: Beat the cream, cream stiffener and powdered sugar until stiff. Then remove about 1/4. Add the cappuccino to the rest and stir in. Spread the cappuccino cream evenly on the cake and around the edges. Sprinkle the hazelnuts around the edges with a spoon. Place the Giotto balls on a cream cone.