Giotto cream cake in a chocolate bucket

Ingredients for 1 servings:

• 44 chocolate bars (KitKat)
• 1 bar of block chocolate
• 5 stalk(s) Confectionery (Giotto)
• 5 cups of cream
• 2 sachets of instant gelatin
• 1 pack of Viennese cake bases, 3-layer
• 4 tbsp Nutella
• n. B. Marzipan cover
• n. B. food coloring
• n. B. sugar decoration or as desired

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

Simple and delicious

First, line a springform pan with baking paper and clamp the ring securely. Then, place the Kit Kats vertically, one at a time, in pairs, around the pan. Meanwhile, heat a pot of water and place a bowl over the pan. Melt the chocolate in this bowl. The chocolate should not come into contact with the water. When the chocolate is liquid (CAUTION! Let it cool slightly, otherwise the Kit Kat bars will melt), brush it onto the inside of the Kit Kat “fence” to stick it in place. The remaining chocolate is then simply poured onto the bottom of the springform pan and spread evenly. Chill. Crush the Giotto balls (I used 5 balls, but you can use fewer or more) and set aside. Combine the 5 cups of cream with the instant gelatin and whip until stiff. Then fold in the Giotto paste. Cut the three cake layers to fit the pan. The first cake layer is now placed in the pan. Spread this with Nutella. This works best if you warm it in a water bath. Then, spread half of the Giotto cream on the first layer. Then another layer goes on top, followed by more cream, and another layer. Only a little cream goes on the last layer. Then, color the marzipan, roll it out (it’s best to line the cutting board and rolling pin with cling film), and cut out a round shape so that the topping can be placed on top of the cream. Now decorate as desired. I leave the cake in the fridge overnight.