Hazelnut Giotto Inspired Cream Cake
Ingredients
Base
- 150 g softened 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 whipped cream stabilizer
- 4-6 packages hazelnut candy balls
- 100 g hazelnut praline crunch
Preparation
Base
Preheat the oven to 180°C (356°F) for top and bottom heat (160°C / 320°F convection)
Grease the bottom of a 22 cm springform pan
Beat eggs and sugar for about 3 minutes
Mix in the softened 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 base cool completely
Cream
Whip the heavy cream with whipped cream stabilizer until stiff
Place 4 tablespoons of the whipped cream into a piping bag fitted with a star tip and set aside
Unwrap the hazelnut candy balls and set aside 12 for decoration
Crush the remaining hazelnut candy balls with a fork
Gently fold the crushed candy into the remaining whipped cream
Assembly
Horizontally cut the cooled base in half
Place the first base layer on a cake plate
Spread about half of the hazelnut cream on the base layer and smooth
Place the second base layer on top
Cover the entire cake with the remaining cream
Smooth the cream covering
Decoration
Press the hazelnut praline crunch around the edge of the cake
Pipe 12 cream rosettes along the edge of the cake using the reserved whipped cream
Place one hazelnut candy ball on each rosette and press gently
Chill the cake until serving
