Tender chocolate giotto cake

Name: Tender chocolate giotto cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 6 Eggs (size M); 150 g Sugar; 1 package Vanillin sugar; 150 g Flour; 500 ml Milk; 2 packs Cream powder "Mousse au Chocolat"; 50 g white chocolate; 2 packs (43 g each) "Giotto" (stuffed hazelnut pastry); 7-10 Tbsp Mint

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

6 Eggs (size M)
150 g Sugar
1 package Vanillin sugar
150 g Flour
500 ml Milk
2 packs Cream powder "Mousse au Chocolat"
50 g white chocolate
2 packs (43 g each) "Giotto" (stuffed hazelnut pastry)
7-10 Tbsp Mint

Directions

1
Mix eggs, sugar and vanilla sugar until thick and creamy. Sift the flour and fold into the mixture. Grease a springform pan (26 cm Ø). Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for about 25 minutes.
2
Remove the sponge cake, let it cool down briefly and carefully remove from the mould. Let it cool down on a cake rack. Cut the sponge in half horizontally with a long knife. Pour the mixture into a tall mixing bowl. Stir in the cream powder with the whisk of the hand mixer on the lowest setting. Then continue stirring for 3 minutes on the highest setting. Spread 3/4 of the cream evenly on the lower base. Place the upper base on top. Spread the rest of the cream all around the cake. Use a peeler to remove the chocolate shavings.
3
Spread 3/4 of the cream evenly on the lower base. Place the upper base on top. Spread the rest of the cream all around the cake. Use a peeler to remove the chocolate shavings. Spread the chocolate and Giotto decoratively on the cake. Decorate with mint leaves. Keep cool until serving
4
Whole cake without mint!!