Giotto Cake

Beat egg whites with sugar for about 5-6 minutes on high speed until stiff.

Add the egg yolks, salt and almond flavoring.

Then fold in the nuts and the sifted flour.

Pour into a round springform pan and bake at 180°C top/bottom heat in a preheated oven for about 25 minutes.

Crush Giotto balls in a bowl with a fork to a crunch.

Whip the Guma Pâtisserie cream until stiff and mix with the sugar and crunch.

Cut the cooled sponge cake in half crosswise.

Remove the lid and place a cake ring around the bottom layer.

Spread the Giotto filling on the cake base and place the cake lid on top, pressing lightly and refrigerate in the meantime.

Whip the Guma Pâtisserie cream until fairly firm and stir in Nutella.

Remove the cake ring and smooth the cake with the cream topping.

Decorate as desired with cream puffs, whole Giotto balls and chocolate chips.

Refrigerate the cake for at least 4 hours or overnight.

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