Description
Luftiger Wiener Boden trifft auf samtige Sahnecreme mit feinem Nutella und knackigen Giotto-Kugeln. Zart schmelzende Schokoraspel krönen die Torte – nussig, cremig und unwiderstehlich in jedem Bissen.
Ingredients
Scale
- 1 pack Tortenboden (Wiener Boden, light sponge cake)
- 1 liter heavy cream (Sahne)
- 4 packs Giotto confection (hazelnut cream balls)
- 150 g Nutella
- Chocolate shavings (as desired)
Instructions
- Begin by placing the heavy cream in a large mixing bowl. Using a hand mixer or stand mixer fitted with a whisk attachment, whip the cream on high speed until stiff peaks form. Be careful not to overwhip, as the cream can turn to butter. Once whipped, separate one third of the whipped cream and set it aside in the refrigerator for later use; this will be used for decorating the cake.
- Take 6 Giotto balls and carefully cut them in half using a sharp knife. Set these halved Giotto pieces aside, as they will be used for decorating the finished torte.
- Place the remaining Giotto balls (from the total of 4 packs, minus the 6 set aside) into a food processor or blender. Pulse until the Giottos are finely ground and form a creamy paste. Gently fold this Giotto paste into the remaining two-thirds of the whipped cream using a spatula, mixing thoroughly until the cream is evenly combined with the Giotto flavor.
- Carefully separate the layers of the Tortenboden (typically three layers). Place the first layer on a serving platter. Take the Nutella and, if necessary, slightly warm it in the microwave or over a water bath to make it easier to spread. Evenly spread the Nutella over the entire surface of the first cake layer using an offset spatula or the back of a spoon.
- Spoon half of the Giotto-infused whipped cream mixture onto the Nutella-covered first cake layer. Gently spread it out to cover the entire surface evenly. Place the second cake layer on top, pressing down lightly to secure. Spread the remaining Giotto-infused whipped cream evenly over the second layer. Place the final cake layer on top, pressing down gently so the layers adhere firmly.
- Using the reserved plain whipped cream, cover the top and sides of the assembled torte. Use a spatula to smooth the cream for an even, polished appearance. Decorate the torte by arranging the halved Giotto balls attractively on the top. Finally, sprinkle chocolate shavings generously over the top and, if desired, along the sides of the cake for a beautiful and appetizing finish.
- Place the finished torte in the refrigerator for at least 2 hours, or until ready to serve. This allows the flavors to meld and the cream layers to set, making the cake easier to slice. Serve chilled and enjoy your delicious Giotto-Torte!
Notes
For the best results, use chilled utensils and ingredients when whipping the cream to ensure it sets properly. If you prefer a more intense hazelnut flavor, you can add a tablespoon of hazelnut liqueur to the Giotto cream mixture. The torte is best consumed within 2-3 days and should always be stored in the refrigerator. You can substitute the Tortenboden with homemade sponge cake if desired.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
