INGREDIENTS:
- 6 Giotto rods
- 800ml whipped cream
- Viennese cake base (dark)
- Nutella
- 1 tablespoon cocoa powder
- 1(pck.) hazelnut brittle
PREPARATION:
It's best to have two large bowls ready. Put all the cream in one bowl and whip it until stiff. Put all the Giottos in the other bowl. Note - put a few Giottos to one side so that you can use them to decorate the top of the cake.
Now chop up the remaining Giottos. You may have to be a bit creative here. A mortar is best. Now add the crushed Giottos to 1/3 of the whipped cream and mix everything together. Stir in 1 tablespoon of cocoa powder for an extra chocolatey taste :-)
The remaining whipped cream without Giotto - cocoa powder mixture is for the top of the cake and can therefore be set aside for now.
Now the individual layers of the cake base are processed:
Put a layer of Nutella on the bottom layer of the cake base. Use a different amount depending on your taste and preference. (I always use so much Nutella that the jar is half empty afterwards ;-) But of course you can decide for yourself. The base should be completely covered.
Now add half of the cream-Giotto-cocoa mixture to the Nutella layer. Spread it as evenly as possible over the layer.
Now comes the second cake layer.
Then add the other half of the cream-Giotto-cocoa mixture.
Finally, you put the last floor on top.
Now spread the remaining cream, which is free of Giottos and cocoa powder, on the top layer of the cake.
Now you can decorate it yourself ;) The leftover Giottos are perfect for this. Simply spread them around the edge. You can also spread some chocolate or almond flakes.
Finally, the edge of the cake is decorated with the hazelnut brittle.
And finally, of course, the most important thing: a beautiful cake topper :-)
Important: A Giotto cake consists of about 50% cream...I personally therefore do NOT recommend using wafer paper for this cake. Believe me - I speak from experience...
Sugar or fondant paper are recommended here ;-)
