Giotto – Cake with a Shot

Ingredients for 1 servings:

• 5 eggs (size M)
• 80 g butter, soft
• 100 g sugar
• 200 g hazelnuts, ground
• 100 g chocolate shavings
• 1 tsp, heaped baking powder
• 2 tbsp rum
• 4 tbsp eggnog
• 1 pinch of salt
• 2 packs of pudding powder (vanilla), for cooking
• 1 can of pineapple (850 ml)
• 700 g whipped cream
• 3 packs of cream stiffener
• 40 Confectionery (Giotto)
• possibly mint
• Fat for the mold

Instructions

Working time approx. 1 hour; Rest time approx. 10 hours; Total time approx. 11 hours

Grease a 26 cm springform pan. Separate the eggs. Beat butter and sugar until creamy. Stir in the egg yolks one at a time. Mix the nuts, chocolate, and baking powder and briefly stir in alternately with the rum and liqueur. Beat the egg whites and a pinch of salt until stiff peaks form and fold in portions. Spread into the pan. Bake in a preheated oven (175°C electric oven, 150°C fan oven, gas mark 2) for about 40 minutes. Then let cool. Mix the custard powder and 10 tablespoons of water. Chop the pineapple, if desired, puree it with the juice, and bring to the boil. Stir in the custard powder and simmer for about 1 minute, stirring continuously. Let cool, stirring occasionally. Close the cake ring around the cake base. Whip 200 g of cream until stiff peaks form, gradually adding 1 sachet of cream stabilizer. Stir in the pineapple mixture. Fold in the cream. Spread on the base. Finely chop 28 Giotto balls. Whip 400g of cream until stiff, adding 2 packets of cream stabilizer. Fold in the chopped balls. Spread on the pineapple cream. Chill the cake overnight. Whip 100g of cream until stiff. Pipe whipped cream puffs onto the cake and decorate with the remaining Giotto balls and mint.