Giotto Cake
Creamy Giotto cake with a hazelnut-base, a creamy mascarpone-nougat-filling and giotto on top. Delicious and pretty!
Portionen: 24 cm
Utensilien
- Pot
- Whisk
- Pan
- Bowls
- Sieve
- Baking tin 24 cm
- Knife
- Piping bag
Zutaten
For the frosting & decorating:
- 800 ml cream
- 400 g nougat
- 400 g mascarpone
- 8 tbsp cream stiffener
- 200 g hazelnuts chopped
- 12 giotto
For the cake base:
- 80 g hazelnuts ground
- 6 eggs
- 230 g sugar
- 1 pinch salt
- 180 g flour
- 80 g starch
- 1/2 tsp baking powder
- 50 g butter melted
Zubereitung
- For the frosting bring cream to the boil and add chopped nougat, dissolve in the cream. Let it cool. Preheat the oven to 170 °C.
- In the meantime start with the cake base. Roast ground hazelnuts in a pan and let them cool. Whisk eggs, sugar and salt until creamy. Sieve flour, starch and baking powder and fold into the eggs. Melt butter and fold butter and roasted hazelnuts into the batter as well. Fill in a baking tin and bake for approx. 40 minutes.
- Cut the cake horizontally into 3 layers. Mix mascarpone and nougat-cream, slowly adding cream stiffener. Put approx. 8 tbsp of the frosting aside for decoration.
- Put the first layer back in the baking tin. Add 1/3 of the nougat-cream, add the next base and continue until you've layered your cake (finish with frosting). Put the giotto cake in the fridge for approx. 4 hours.
- Decorate the sides of the cake with the remaining frosting, just set some aside to pipe frosting on top. Put the chopped hazelnuts on the side of the cake and use a piping bag to pipe the rest of the frosting on top of the cake. Decorate with giotto.
Tipps
There's many more cake recipes on my blog – in my category "cake"!