Giotto cake with a shot

Ingredients for 1 servings:

• 80 g butter
• 100 g sugar
• 5 eggs
• 200 g hazelnuts, ground
• 100 g chocolate shavings
• 1 tsp baking powder
• 2 tbsp rum or rum flavoring
• 4 tbsp eggnog
• 2 packs of pudding powder, vanilla
• 1 can pineapple (460 g)
• 700 g cream
• 3 packs of cream stiffener
• 40 pieces of confectionery (Giotto balls)
• 10 tbsp water

Instructions

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

Separate the eggs. Cream the butter and sugar until creamy, then gradually add the egg yolks, mixing each one in well. Add the hazelnuts, chocolate shavings, and baking powder and mix everything well. Then stir in the rum and advocaat. Beat the egg whites until stiff and fold in. Pour the batter into a greased baking pan and bake at 180°C for about 40 minutes. Then let the base cool completely. Meanwhile, puree the pineapple pieces with the pineapple juice and bring to the boil. Mix the custard powder with 10 tablespoons of water until smooth, add to the pineapple mixture, and bring back to the boil briefly. Then let the mixture cool slightly. Whip 200g of cream with 1 packet of cream stiffener until stiff and fold into the pineapple mixture. Spread the cream onto the cold cake base. Whip the remaining cream with 2 packets of cream stiffener until stiff. Put about 4 tablespoons of this into a piping bag with a star nozzle and refrigerate. Finely chop 28 Giotto balls and fold them into the whipped cream. Then spread this cream over the pineapple cream. Pipe tufts of the reserved cream onto the cake and decorate with the remaining Giotto balls. The cake should be refrigerated for at least 10 hours before serving to allow it to set properly.