Easter is over – and so are the holidays, unfortunately… It was short, but full of delicious meals and dishes – easter is traditionally a holiday where eating is one of the most important things. Basically, this is the best thing about all holidays like Christmas, New Year’s Eve etc!:) DSC_0776DSC_0896

I’m always excited when I can make a bit of a special cake for the holidays. This time, it was a delicious hazelnut-giotto-cake (recipe from the German Foodblogger/ Youtuber Sally!). I got very good feedback on the cake – and I’m proud that I managed to make a rather beautiful cake as well 😉 So, whether it is for you sunday-afternoon-tea or a birthday or a later easter-brunch: Try this recipe, the cake looks very impressing and beautiful – but it is not that difficult to make it – and it also tastes amazing. It’s maybe not the healthiest cake that I’ve ever made, but I’m sure Easter-bunny will turn a blind eye to this 😉 😉

English recipe:

Ingredients:

  • 75 g ground hazelnut
  • 7 eggs
  • 240 g sugarDSC_0770
  • a pinch of salt
  • 1 package vanilla sugar
  • 80g cornflour
  • 185 g flour
  • 1/2 teaspoon baking powder
  • 50 g melted butter
  • 800 g cream
  • 400 g nougat
  • 500 g mascarpone
  • 8 teaspoons whipping cream stiffener
  • 200 g chopped hazelnuts
  • some giotto-pralinés

Method:

  1. Bring the cream to the boil. Then stir the nougat into it until you’ve got a homogenous mixture. Let the nougat-cream stand to cool.
  2. Roast the ground hazelnuts in a pan, then allow them to cool. Mix eggs, sugar, salt and vanilla until the mixture is really creamy. Then sieve the baking powder, the flour and the corn flour and fold it into the dough. Fold in the hazelnuts and the butter, too. Bake the cake for about 45 minutes at 165 ° C.
  3. Take the cake out of the oven, let it cool. Then, cut it into 3 layers.
  4. Now mix the mascarpone with the nougat-cream, add the whipping cream stiffener and keep stiring, until the nougat-cream has stiffened. Put about 10 tablespoons of the topping in the freezer (you need this for the decoration).
  5. Take the first cake-layer, put it in a springform-pan and cover it with 1/3 of the filling. Put the second layer on the filling and cover it again with 1/3 of the nougat-cream. Put the last layer (the top) in the spring-form pan and cover it with the remaining nougat-filling. Put the cake in the freezer for about 3 hours.
  6. Take the cake out of the spring-form pan, cover the sides with the remaining cream and decorate the sides with the chopped DSC_0898hazelnuts. Then, take the rest of the nougat-cream, put it in a piping bag and decorate the edge of the cake with rosettes. Place a giotto-praliné on every rosette.

 


Ostersonntag: Ein besonderer Feiertag, wie Weihnachten oder Silvester, wo es vorrangig um eins geht: Schlemmen!

Dieses Jahr waren meine Mama und ich wieder mal sehr fleißige Osterhäschen in der Küche: 3 Gänge-Menü haben wir zu zweit auf  die Beine gestellt und dann gabs noch diese leckere Giotto Torte zum Kaffee. Das Menü werde ich euch bald präsentieren – Gericht für Gericht, versteht sich – aber jetzt kommt schon mal die Krönung: Die leckere Giotto-Haselnuss-Torte, die ich dieses Jahr gebacken habe 🙂

Das Rezept habe ich von Sally’s Blog – einer deutschen Foodbloggerin und Youtuberin, die superschöne und -leckere Torten backt. Das Rezept zur Torte findet ihr hier: Giotto-Haselnuss-Torte.

Das einzige, das ich am Rezept geändert habe, ist, dass ich die Torte ohne Mürbteigboden zubereitet habe. Trotzdem war sie unheimlich lecker, hat auch sehr schön ausgesehen und ich habe sehr viel positives Feedback und Komplimente aus der Kaffeerunde bekommen 😉 Sei es also für einen Geburtstag, einen Sonntags-Kaffeklatsch oder einen verspäteten Osterbrunch: Probiert diese Torte, ihr werdet mindestens so begeistert sein wie ich!

Und P.S.: Der Osterhase drückt bei den Kalorien sicher mal ein Auge zu! 😉

DSC_0885

 

 

2 thoughts on “Creamy Giotto Cake

Comments are closed.