John Myers
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Giotto Pie
The perfect giotto pie recipe with a picture and simple step-by-step instructions.
For the ground
- 150 g Margarine
- 150 g Sugar
- 4 Eggs
- 200 g Ground hazelnuts
- 50 g Flour
- 1 heaped teaspoon Baking powder
- Walnut oil
For covering
- 108 piece Giotto balls (12 rods with 9 balls each)
- 600 Milliliters Whipped cream
- 3 packet Cream stiffener
- (Vanille-) Zucker
- 200 Milliliters Whipped cream
- 1 packet Cream stiffener
- 1 packet Vanilla sugar
- 1 packet Brittle
- 1 Marzipan blanket
- 1 Golden marzipan rose
- Grease a round springform pan well with walnut oil. Mix the margarine and sugar until creamy. Stir in the eggs. Then stir in the ground hazelnuts, flour and baking powder thoroughly. Pour the dough into the baking pan and bake for about 45 minutes at 160 ° C. Let cool well in the pan. Then remove it from the mold (with the help of a knife). Lift the base onto the cake plate provided and put the cake ring around again. If necessary, place in the refrigerator overnight.
- (On the day of consumption 🙂 Except for 12 Giottos, fill the confectionery in a freezer bag and mash it properly. One after the other, whip the 600ml whipped cream (200ml each with 1 packet of whipped cream) until stiff. Put in a cool place! Beat 200 ml of whipped cream with 1 packet of cream stabilizer and 1 packet of vanilla sugar until stiff and place in the refrigerator until decorated. Carefully mix the large amount of cream (possibly with a little (vanilla) sugar) with the mashed Giottos. Spread the cream Giotto mass on the cake and put in a cool place. Using a cake mold, cut out a circle from the marzipan blanket. Divide this into 12 pieces of cake with a sharp knife. Remove the cake ring from around the cake and brush the sides of the cake with most of the small amount of cream. Leave some cream to decorate and put back in the fridge. Then distribute the brittle on the cake sides. Arrange 11 of the marzipan pieces on the top of the cake and roll up the tip with a Giotto each. 1 piece will be left over, as there is a small gap between the individual “pieces of cake”. Scatter the rest of the brittle in the middle of the cake and, if necessary, add a golden marzipan rose. Pour the rest of the whipped cream into a piping bag and decorate the top edge of the cake with cream at the interface between the brittle and marzipan. Sprinkle 1 “Tuff” cream on each piece of marzipan. Put everything in the fridge until you eat it – and reward yourself with the leftover Giotto!
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