Description
Luftiger Tortenboden trifft auf seidige Sahne, cremiges Nutella und knusprige Giotto-Kugeln. Überzogen mit zarten Schokoraspeln entsteht eine opulente Torte – nussig, schokoladig, unwiderstehlich.
Ingredients
Scale
- 1 pack Tortenboden (Viennese sponge cake, light)
- 1 liter heavy cream
- 4 packs Giotto confectionery
- 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, beat the cream on high speed until it forms stiff peaks. This will take several minutes. Once the cream is whipped and holds its shape, measure out one third of the whipped cream and transfer it to a separate bowl. Cover it and set aside in the refrigerator; this portion will be used later for decorating the cake.
- Open the packs of Giotto confectionery. Count out 6 Giotto balls and carefully cut each one in half using a sharp knife. Set these halves aside for later use as decoration.
- Take the remaining Giotto balls and place them in a food processor or blender. Pulse until the Giottos are finely chopped or almost pureed. If you do not have a food processor, you can place them in a zip-top bag and crush them thoroughly with a rolling pin. Take the two thirds of whipped cream you set aside earlier and gently fold the crushed Giotto pieces into the cream using a spatula, making sure the mixture is evenly combined.
- Place the first layer of the Viennese sponge cake (Tortenboden) onto a serving plate. Using a spatula or the back of a spoon, spread the Nutella evenly over the surface of this layer, making sure to reach the edges. Next, spoon half of the Giotto-cream mixture over the Nutella and spread it evenly. Carefully place the second cake layer on top. Spread the remaining Giotto-cream mixture over the second layer, smoothing it out as evenly as possible. Finally, place the last layer of the sponge cake on top, pressing down gently to ensure the cake is stable.
- Remove the reserved plain whipped cream from the refrigerator. Using a spatula or palette knife, generously spread the whipped cream over the top and sides of the assembled cake, covering it completely to create a smooth and even surface. Decorate the cake by placing the reserved halved Giotto balls attractively on top, arranging them as desired. Finish by sprinkling chocolate shavings over the entire cake for a beautiful and delicious garnish.
- Once decorated, place the cake in the refrigerator and allow it to chill for at least 2 hours before serving. This will help the flavors meld and ensure the cake is firm when sliced. Serve chilled and enjoy this decadent Giotto Torte.
Notes
For best results, use very cold cream for whipping, as it will hold its shape better. The cake can be assembled a day in advance and stored in the refrigerator, allowing the flavors to develop even further. You can use any brand of hazelnut chocolate spread if Nutella is not available. Adjust the amount of chocolate shavings and Giotto decoration to your preference. For an extra touch, you can drizzle melted chocolate over the finished cake.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte, 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
