No-Bake Giotto Cake
35 minutes
Heavenly delight based on hazelnut pralines.
Ingredients
| 36 | Ladyfingers |
| 200 ml | milk |
| 3 tbsp. | Hazelnut creme |
| 500 g | Kaymak |
| 400 ml | Cream |
| 6 tsp | San-Apart |
| 3 | Hazelnut pralines, crushed |
| 200 ml | cream |
| 1 pack | of cream stiffener |
| 5 tbsp. | hazelnut cream, melted |
| sth | chopped nuts |
| 1 tbsp | chocolate cream |
| 1 | stick of hazelnut pralines |
Preparation
Make the cream: Place all the ingredients in a bowl and whisk vigorously. Finally, carefully fold in the chopped hazelnut pralines.
Prepare the sponge fingers: Dip the ladyfingers in hazelnut milk or milk and place in a 22/24 cm springform tin.
Build up the layers: Spread a layer of cream over the biscuits and repeat the process twice more.
Hazelnut cream topping: Melt the hazelnut cream over a bain-marie and pour over the cream. Pour the melted chocolate cream into a piping bag and pipe decorative stripes on top. Make a pattern with a toothpick.
Decorate: Decorate the cake with cream, chopped nuts and hazelnut pralines as desired.
Chill: The cake should ideally rest overnight or for 5-6 hours in the fridge so that the flavours can fully develop.
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