Giotto Torte

Why have just one Giotto ball with your coffee when you can have a whole Giotto cake? This creamy cake is a dreamy combination of tender, nutty sponge cake and sweet cream filling with Giotto. For extra nutty and ‘mmm’ factor, the crispy mini hazelnut pralinens are not only added to the whipped cream but also used as a pretty decoration on top. And there are also lots of hazelnuts hidden in this easy sponge batter, which make the cake base wonderfully moist and light. Be sure to give the sponge base enough time to cool completely before decorating, as it is still very soft immediately after baking. How about an extra layer of chocolate? Spread some Nutella on the cake layers before adding the cream.

Giotto Torte

adapted from Einfach Backen

Batter	Cream
4 Eggs, at room temperature 150 g Erythritol (or sugar) 120 g Butter, melted and cooled to room temperature 50 g Plain flour 1 tsp Baking powder 200 g Hazelnuts, ground	400 ml Whipping cream 2 pack Dr. Oetker Whip It cream stabiliser 36 Ferrero Giotto hazelnut pralines 75 g Toasted chopped hazelnuts

Preheat the oven to 180C/350F. Line a 20-22 cm springform pan with baking paper and grease the sides with a little butter.
Beat eggs and erythritol or sugar for about 10 minutes until it triples in volume and holds its shape when lifting. Slowly pour in melted butter and stir to combine. Sift the flour and baking powder into the egg mixture and fold in together with the ground hazelnuts.
Pour the batter into the prepared springform pan and bake on the middle rack for about 35-40 minutes. Towards the end of the baking time, use a wooden skewer to check whether the cake is cooked through.
Allow the cake to cool completely, then carefully remove it from the springform pan and cut it horizontally into two equal layers.
Set aside 8 Giotto balls and mash the rest in a bowl with a fork. The finer you crush the Giottos, the easier it will be to spread the cream on the cake later.
In another bowl, whip the cream and Dr. Oetker Whip It with the whisk attachment of the mixer until stiff. Remove 4 tablespoons of the cream and fill a piping bag with a star nozzle. Store in the fridge. Gently fold the crushed Giotto mixture into the remaining whipped cream.
Place a layer on a cake stand or plate and spread half of the Giotto cream on the bottom layer of the cake. Top with the another layer and spread the remaining cream over the entire cake. Gently press the toasted chopped hazelnuts onto the edge of the cake. Pipe 8 dollops of whipped cream on the cake and place one Giotto on each one. Chill the cake until ready to serve.

"One of the most glorious messes in the world is the mess created in the living room on Christmas Day. Don't clean it up too quickly." —Andy Rooney

3 comments:

DEZMOND 24/12/25 13:19: Looks lovely und festive. Giotto is expensive here so I do not remember ever trying it. Do you think the stabilizer is necessary, I once, like a decade or more ago used it in a whipped cream and it turned into stirofoam LOL
ellie 24/12/25 13:23: So beautiful! Happy Holidays! Merry Christmas! Thank you for being here!
❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
Caitlin&Megan
Ivy
Ellie
Angie's Recipes 24/12/25 13:33: If the cake needs to stay at room temperature for a while, esp. if it's humid, using stabilizer probably is a good idea.