Hazelnut cream cake

Ingredients for 1 servings:

• 4 eggs
• 3 tbsp water, hot
• 175 g sugar
• 1 packet of vanilla sugar
• 100 g wheat flour
• 100 g cornstarch
• 2 tsp, leveled baking powder
• 4 packs of confectionery (Giotto)
• 600 ml whipped cream
• 3 packs of cream stiffener
• 2 packets of vanilla sugar
• 100 ml Amaretto
• 50 g hazelnuts, chopped

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

My special Giotto cake

For the batter, beat the eggs, hot water, and sugar with a hand mixer fitted with a whisk on the highest speed for about one minute until frothy. Mix the flour, cornstarch, and baking powder, sift half of this onto the egg mixture, and mix briefly on the lowest speed. Mix in the rest of the flour mixture in the same way. Pour the batter into a springform pan (greased and lined with baking paper) and smooth it down. Place the pan on a rack in the preheated oven. Bake at 180°C (350°F) using conventional heat or 160°C (fan oven) for about 30 minutes. Remove the sponge cake from the pan, turn out onto a wire rack lined with baking paper, and allow to cool. Then peel off the baking paper and cut the base in half horizontally. For the topping, set aside 12 Giotto biscuits for garnishing, and chop the rest very finely. Whip the cream with the cream stabilizer and vanilla sugar until very stiff. Fold in 50 ml of Amaretto and put 3 tablespoons of the cream into a piping bag with a flat nozzle. Fold the chopped Giotto into the cream. Place the bottom layer on a cake plate and place a cake ring around it. Drizzle the base with 25 ml of Amaretto, spread with about a third of the cream and place the middle layer on top. Drizzle with another 25 ml of Amaretto and spread half of the remaining cream on top. Cover with the top layer, remove the cake ring and spread the edge and surface with the remaining cream. Sprinkle the edge of the cake with the chopped hazelnuts. Decorate the top of the cake with the cream from the piping bag and garnish with the reserved Giotto.