Small Giotto cream cake

Ingredients for 9 servings:

• 3 eggs
• 100 g sugar
• 50 g flour
• 50 g cornstarch
• 15 g cocoa powder
• 1 tsp, leveled baking powder
• 300 ml cream
• 4 stalk(s) Confectionery (Giotto)
• n. B. Hazelnuts, ground
• some chocolate sprinkles

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours

simple and super delicious

First, preheat the oven to 200 degrees Celsius and line a 17cm springform pan with baking paper or grease it. Separate the three eggs and beat the egg whites until stiff. Then gradually stir in the sugar until glossy. Now add the egg yolks. Mix the flour, cornstarch, and baking powder with the cocoa powder and sift them over the batter. Carefully fold this in until you have a lovely, chocolatey batter. Then pour the batter into the pan and smooth it down. After 20 minutes in the oven, the base is ready. Once the cake has cooled, divide it in half. Whip the cream until stiff and spread half of it on the bottom layer. Arrange three Giotto bars on top. Fold in ground hazelnuts, if desired, into the remaining cream. Place the second layer on top of the first and spread the entire cake with the hazelnut cream. Finally, decorate the cake with the remaining Giotto and the chocolate sprinkles.