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Giotto cake

updated

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Ingredients for 1 servings:

  • 1 cake base, sponge cake, 3 layers, (Vienna base, light)
  • 1 liter of cream
  • 4 stalk(s) sweets (Giotto), maybe 1 or 2 more
  • 150g Nutella
  • n. B. Chocolate shavings

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

the best and easiest cake in the world

Whip the cream until stiff and reserve 1/3 of the cream for decoration. Halve 6 Giotto balls and set aside. Blend the remaining Giotto balls and fold them into the 2/3 of the cream. Spread Nutella on the first layer. Then add half of the Giotto cream. Place the second layer on top, spread the remaining Giotto cream on top, and place the last layer on top. Cover the cake with the reserved cream, decorate with the confectionery halves, and sprinkle with chocolate shavings. Refrigerate until ready to serve. I eat this cake immediately at coffee time.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Giotto cake