Giotto cake with hazelnut cream

Ingredients for 1 servings:

• 5 eggs
• 150 g sugar
• 1 packet of vanilla sugar
• 3 tbsp Amaretto or warm water
• 50 g flour
• 50 g cornstarch
• 50 g hazelnuts, ground
• ½ pack of baking powder
• Fat for the mold
• 200 g hazelnut cream for spreading
• 4 cups of cream
• 4 packs of cream stiffener
• 2 packets of vanilla sugar
• 4 stalk(s) Confectionery (Giotto)
• Hazelnut brittle

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

Separate the eggs. Beat the egg whites with a pinch of salt and 50g of sugar until stiff peaks form and set aside. Beat the egg yolks with 100g of sugar, 1 sachet of vanilla sugar, and the Amaretto or water until creamy. Sift over the flour, cornstarch, and baking powder. Using a wooden spoon, lightly fold in the mixture along with the ground hazelnuts and beaten egg whites. Grease a baking pan, just the bottom. Pour the batter into the pan and bake at 150°C for about 40-45 minutes, then let cool. Cut the base in half. Spread the bottom layer with warm hazelnut cream. Whip the cream with cream stiffener and vanilla sugar. Crush the Giotto balls (reserve 6 for decoration) and stir into half of the cream. Spread the Giotto cream on the bottom layer, ideally using a cake ring for support. Place the second layer on top and let it set in the refrigerator. Remove the cake ring. Decorate the cake with the remaining cream, the hazelnut brittle and the halved Giotto.