© 2025 | http://angiesrecipes.blogspot.com
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© 2025 | http://angiesrecipes.blogspot.com
© 2025 | http://angiesrecipes.blogspot.com
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 |
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- 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.
© 2025 | http://angiesrecipes.blogspot.com
© 2025 | http://angiesrecipes.blogspot.com
"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
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18 comments:
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
So beautiful! Happy Holidays! Merry Christmas! Thank you for being here!
❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
Caitlin&Megan
Ivy
Ellie
If the cake needs to stay at room temperature for a while, esp. if it's humid, using stabilizer probably is a good idea.
...Angie, what a sweet treat.
Looks delicious Angie! Take care, have a great day! Merry Christmas to you and your family!
Yummy
Oh my.. this looks incredible.
Delicious!
Merry and happy Christmas 🎄🎁🎄
Rica receta. Paso a desearte una feliz navidad para ti y tu familia. Te mando un beso
I can only imagine how good that must be, serve it up please!
That Giotto cake is absolutely irresistible
This looks fantastic, Angie! Merry Christmas to you.
That cake looks fabulous and I bet it sounds fabulous too. I've done some cookie baking with ground hazelnuts this year, and it's favorite taste of mine, so I bet I'd love this cake. Have a wonderful Christmas Angie.
That looks amazing!
Tandy (Lavender and Lime) https://tandysinclair.com
Oh that looks scrumptious. Merry Christmas, Angie!
You will need to run a diet clinic for all your readers when this season is all over!
That Torte looks irresistible! I love that message by Andy Rooney , It really captures how Christmas, or any holiday, brings a mix of chaos and joy.
This looks absolutely incredible. I’m a huge fan of anything hazelnut, and using Giotto pralines is such a clever way to level up a torte. I might have to take your advice and add that layer of Nutella too, because you can never have too much chocolate.
Merry Christmas! I hope your day is as sweet as this cake and that you’re enjoying some well-deserved treats today. Cheers.
As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!