Hazelnut-Giotto Cake

This is such a good cake. It tastes great and it also looks great.

There are some things to consider though. I beat the whipped cream a little to long and it immediately turned clumpy. I also had some trouble with the Marzipan (the top layer! It is used like Fondant but tastes like almonds).

I rolled it out to thin in some spots so it broke. There were big cracks in it I had to fix. Don`t make the same mistake. By rolling out the marzipan (or Fondant, if you use that) also use enough powdered sugar so it doesn`t sick to the surface and breaks.

First you have to make the Hazelnut biscuit which has to sit for some time after baking. I would recommend you to bake it the evening before finishing the cake or at least a couple hours before.


  • 6 eggs
  • 250g of sugar
  • 1 pck of vanilla sugar or 1 tsp of vanilla extract
  • 250 g of chopped hazelnuts
  • 600g of heavy cream
  • 5 pck Giottos (about 45 )
  • 400g marzipan (or Fondant) optional


  1. Beat the eggs with the sugar and the vanilla for about 6 minutes until really fluffy. Than beat in the hazelnuts.
  2. Fill into a greased cake pan (26cm Diameter). Bake at /175°C for about 45 minutes.
  3. Cut the cake in the middle, that you have 2 layers. Crush up 14 Giottos, add 300g of the heavy cream and whip it*.Put onto the first layer and spread evenly.
  4. Add the second layer of the cake. Crush up 14 Giottos again add the rest of the heavy cream and whip it (again). Spread evenly around the whole cake.
  5. Add a layer of Marzipan/Fondant if you like to.  Decorate the cake with whipped cream and Giottos. I also put marzipan leaves on the side of the cake. This also helps to hide the cracks. IMG_20170304_205618537

*I added a few more Giottos to one part of the whipped cream and left them out of the other part. That is the reason for the different colors. I would recommend to put 14 giottos into 300g whipped cream for better results. My cake still tasted really good but it is easier the other way.



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