Makes 16 slices
150 g butter
150 g sugar
200 g ground hazelnuts
50 g flour
1 tsp baking powder
80 Giotto truffles
750 ml cream
2 sachets whipping cream thickening agent
butter for the baking tin
Thoroughly grease a springform (26 cm diameter) and pre-heat the oven to 175 °C (Gas Mark 3.5). Beat the butter and sugar to a creamy consistency, ensuring that the sugar crystals have dissolved. Gradually add the eggs. Mix together the ground hazelnuts, flour and baking powder and add to the mixture.
Turn the mixture into the springform, prick the pastry base with a fork several times and bake for about 30–35 minutes. Leave to cool in the tin for 10 minutes and then remove from the springform.
Crumble the Giotto truffles, reserving 17 for decoration. Beat 700 ml cream with the whipping cream thickening agent and set aside some cream for decoration. Carefully fold in the crumbled Giotto truffles into the rest of the cream.
Spread the Giotto cream on the top and sides of the cake base and decorate with the rest of the cream and the reserved Giotto truffles.
|Giotto cake recipe|