Giotto Hazelnut Cake with Cream and Caramel Crunch
Ingredients
Base
- 150 g soft butter
- 160 g sugar
- 4 eggs
- 200 g ground hazelnuts
- 50 g all-purpose flour
- 1 tsp baking powder
- butter for greasing the pan
Cream
- 600 g heavy cream
- 3 packets whipping cream stabilizer
- 4-6 packages hazelnut candy rolls
- 100 g hazelnut praline crunch
Preparation
Preheat oven to 180°C conventional (160°C convection)
Grease the bottom of a 22 cm springform pan
Beat eggs with sugar for about 3 minutes, then mix in butter
Combine ground hazelnuts, flour and baking powder
Gradually fold the dry ingredients into the batter
Pour the batter into the pan and bake for about 30 minutes
Let the cake cool completely
Whip heavy cream with stabilizer until stiff
Transfer 4 tablespoons of the whipped cream to a piping bag fitted with a star tip and set aside
Unwrap hazelnut candy rolls, reserving 12 balls for decoration
Crush the remaining hazelnut candy with a fork
Gently fold the crushed candy into the remaining whipped cream
Cut the cooled cake horizontally in half
Place the first cake layer on a serving plate
Spread half of the hazelnut cream on the layer and smooth it
Place the second cake layer on top
Cover the entire cake with the remaining cream, smoothing the sides and top
Press hazelnut praline crunch around the edge of the cake
Pipe 12 cream rosettes along the edge of the cake
Place one reserved hazelnut candy ball on each rosette and press lightly
Refrigerate the cake until ready to serve
