Ring-Giotto cake with candied fruits

Name: Ring-Giotto cake with candied fruits
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 225 g Butter or margarine; 225 g Sugar; 7-10 Tbsp Salt; 6 Eggs (size M); 450 g Flour; 1 1/2 packs Baking Powder; 150 g candied mango; 100 g + 2 tablespoons hazelnut kernels; 3 packages (each 43 g = 10 pieces) Giotto (filled hazelnut pastry speciality); 150 g Dark chocolate coating; 7-10 Tbsp Fat and flour

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

225 g Butter or margarine
225 g Sugar
7-10 Tbsp Salt
6 Eggs (size M)
450 g Flour
1 1/2 packs Baking Powder
150 g candied mango
100 g + 2 tablespoons hazelnut kernels
3 packages (each 43 g = 10 pieces) Giotto (filled hazelnut pastry speciality)
150 g Dark chocolate coating
7-10 Tbsp Fat and flour

Directions

1
Whisk the fat, sugar and 1 pinch of salt with the whisk of the hand mixer until thick and creamy. Stir in the eggs one after the other. Mix flour and baking powder and stir in. Coarsely chop the mango. Carefully fold 100 g nuts and 20 Giotto into the dough, except for something for decoration. Fill the dough into a greased and flour-blended Frankfurt wreath form (26 cm Ø). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 55-60 minutes.
2
Remove and let cool on a cake rack for about 10 minutes. Turn the cake onto the cake rack and let it cool down for about 1 hour. Coarsely chop the chocolate coating and melt it on a warm water bath. Cover the cake with chocolate coating. Coarsely chop 2 tablespoons of nuts. Decorate the cake with 10 Giotto, chopped nuts and the rest of the mango. Let dry