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
- Beat the eggs with the sugar and the vanilla for about 6 minutes until really fluffy. Than beat in the hazelnuts.
- Fill into a greased cake pan (26cm Diameter). Bake at /175°C for about 45 minutes.
- 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.
- 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.
- 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.
*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.