Giotto Cake

Description: The Giotto Cake is quite rich but incredibly delicious! It is usually baked for birthdays. The base is nice and nutty, and there is a creamy hazelnut nougat filling. The highlight is Giotto balls used on top as decoration.

Favorite Baking Easy Sweet Quick

Author: Miriam

Publication Date: 2024-12-20

Category: Cake

Cuisine: German

Preparation Time: 1H30M

Baking Time: 30M

Total Time: 2H

Yields: 12 pieces

Ingredients

• 150 g soft butter
• 4 eggs (M)
• 150 g sugar
• 1 pack 8 g vanilla sugar
• 200 g ground hazelnuts
• 1 tsp 3 g baking powder
• 2 packs 72 Giotto balls
• 600 ml heavy cream
• 2 tbsp hazelnut nougat cream
• 40 g milk chocolate
• 200 g heavy cream
• 1 pack 8 g vanilla sugar

Instructions

1. Prepare the dough: Place the ingredients for the base in a large bowl and mix until a smooth dough forms. (If you use soft butter instead of melted butter, the dough will be firmer afterwards.)
2. Bake the dough: Place the dough in a greased springform pan and bake at 180°C (350°F) for 30 minutes. Let the base cool completely afterward.
3. Whip the cream: For the topping, whip the cream until stiff (it is recommended to whip each carton of cream separately to minimize the risk of it turning into butter. You can use 1 pack of whipped cream stabilizer for each carton, but it works with just one pack for the whole batch).
4. Prepare Giotto: Set aside 10 Giotto balls (for decoration later), crush the remaining balls with a fork and fold them together with the hazelnut nougat cream and vanilla sugar into the whipped cream.
5. Spread the Giotto mixture on the base.
6. Prepare the decoration: For the decoration, whip another carton of cream until stiff and stir in the vanilla sugar.
7. Melt the milk chocolate in a water bath.
8. Decorate: Using a piping bag, pipe small rosettes (2-3 cm) on the cake and place one Giotto ball on top of each rosette. Finally, drizzle the melted chocolate over the cake with a small spoon.
9. Before serving, place the cake back in the fridge.

Nutritional Information