Giotto cake Recipe

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Giotto cake
Sponge cake base:
4 eggs
100 grams of sugar
A pinch of salt
70 grams of flour
30 grams of ground hazelnuts
1 teaspoon of baking powder Eggs “Add a pinch of salt and sugar and beat until stiff for about 15-20 minutes, very important! Now sift the dry ingredients and fold in, do not mix! I recommend a cake ring, grease the edges and parchment paper around the bottom. When the oven is preheated, bake top and bottom heat for about 20-30 minutes at 200 degrees. Please do not open the oven door until after 15-20 minutes so that the bottom does not collapse!
– Cream:
800 ml whipped cream
4 pack. Cream stabilizer
1 pack of vanilla sugar (I prepared this cake with very little sugar, you can add
2 packs.
If you like it a little sweeter)
1 tablespoon of baking cocoa
2 sticks of Giotto Preparation: whipped cream, cream stabilizer “Whip up vanilla sugar and cocoa. Set aside about 100 grams of the cream for decoration later. Now mash the Giotto with a fork. Fold in the mashed Giotto filling. Place a cake ring around the sponge cake base and spread the cream on top and smooth it out. Decorate with cream and giotto and decorate with a little chopped hazelnuts

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