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Recipe for a Giotto cake

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Giotto cake

The Giotto cake certainly belongs to the "trendy cake" category and, unlike classic cream cakes such as "Black Forest cake" or "Sacher cake," it is a welcome change on the coffee table. With a few simple ingredients and a little time, you can conjure up a Giotto cake in no time, which is really no feat, but tastes incredibly good.

Recipe for a Giotto cake

2nd variation

  1. Beat the eggs, sugar, and vanilla sugar in a sufficiently large bowl until creamy, then fold in the flour. Pour the batter into the greased and floured pan and bake in the ovenat approx. 170° Celsius top and bottom heatbake.
  2. After the cake base has cooled, you can cut it in half and fill it with a cream. To do this, mix 500ml of milk with two packs of "Mousse au Chocolat" in a mixing cup and spread approx. ¾ of the cream on the bottom cake layer and cover with Giotto crumbs. Now place the top cake layer on the mousse, spread with the remaining cream, and top with more Giottos as desired. Chill until serving and enjoy.

Photo by Janine, meinhaushalt.at

Read also: Recipe for a Milka heart curd strawberry cake

Ingredients

Preparation

  1. To begin, the eggs are put into a mixing bowl and stirred together with the butter, the ground nuts, the baking powder, the flour and the sugar until smooth.

  2. For this, a hand mixer works best.

  3. Then the batter is poured into a springform pan with a flat bottom.

  4. Thoroughly grease the springform pan with butter for this and coat it with breadcrumbs.

  5. Now smooth the dough over the bottom of the springform and bake at approx. 170 ° Celsius with top and bottom heat for about half an hour.

  6. One and a half packs of Giotto are used for the filling.

  7. Simply put the balls into a bowl and crush them well with a fork.

  8. Then whip the cream with the Sahnesteif until stiff and fold it into the Giotto crumbs.

  9. After baking, let the cake base cool and remove it from the springform.

  10. Now place the base on a plate or other serving platter and spread the Giotto-cream mixture evenly over it.

  11. Additionally, you can set aside a little cream and at the end place small cream dollops onto the Giotto layer, then finally decorate with the remaining Giottos.

  12. Done.

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