Giotto cake à la Kerstin

Ingredients for 1 servings:

• 200 g butter biscuits
• 100 g butter, melted
• 103 balls of confectionery (Giotto), approx. 3 packs of 4 rolls each
• 3 packs of cake cream
• 750 ml milk, cold, 1.5% fat
• 1 pack of hazelnut brittle
• 1 pack of wafer rolls (zebra rolls)
• 600 g cream
• 3 bags of cream stiffener

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours 30 minutes; Total time approx. 3 hours 30 minutes

for a 26cm springform pan

For the base, crush the biscuits using a food processor or rolling pin. Melt the butter and mix it well with the biscuit crumbs. Pour this mixture into a round, 26cm baking pan lined with baking paper and press it down firmly. Chill for about an hour until the base has set. Now crush the Giotto, except for 12 balls for decoration, using a food processor or place them in a freezer bag and crush them with a rolling pin. Mix the cake cream with the cold milk according to the package instructions and fold in the Giotto. Now that the cake base has set, pour the mixture onto the firmed cake base and smooth it down. Chill for about half an hour. Whip the cream with the cream stiffener until stiff. Carefully remove the cake ring and spread the cream over the cake. Decorate with the brittle, wafer rolls and the remaining Giotto to taste.