Giotto Hazelnut Cake

biscuit base

1. Stir eggs, sugar, vanilla sugar and a pinch of salt until you get a creamy mixture. Then the flour is lifted into the mass together with the baking powder. The dough is now ready and can be put in the springform pan, which has a diameter of 26 cm. The bottom is covered with baking paper, but the edge is not greased. The biscuit is then baked in a preheated oven at 175 degrees for about 30 minutes. Then you should let the sponge cake cool down completely (preferably overnight). Then cut it into three parts.

filling

1. First, whip the cold cream with a little San Apart until stiff. Press the Giottos into small pieces with a fork. The cream cheese is mixed with the sugar until the sugar crystals have dissolved. Now the whipped cream is added, and gradually the rest of the San Apart. Then Nutella, the hazelnuts and finally the Giottos. Now the biscuit base is coated with it. I used a cake ring to help me spread the filling evenly. The cake is then placed in the refrigerator for about 1 hour.

Decoration

1. A firm cream is made from San Apart and milk according to the instructions on the package. The cake is now coated thickly with it on all sides and is placed in the refrigerator for about 2 hours. For decoration I take a small angular pallet and pull it up on the edge of the cake. If you don’t have an angular pallet, you are welcome to use a small spoon. This creates a great pattern. The hazelnuts are roasted in the pan and allowed to cool completely. I sprinkle the outer edge of the cake with the roasted hazelnuts and decorate the cake with 12 dabs of the cream that is left over. The Giottos still take bursts on the swabs and now the cake is ready. You can find the video on my back channel ReniasBackwelt