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🍰 Giotto Layer Cake with Nutella

727 kcal · 20 min · 4 servings

Ingredients

• 1 Viennese base (light, 3-layer)
• 1 Liter cream
• 4 stick(s) confectionery ((Giotto), optionally take 1 or 2 more)
• 150 g Nutella
• to taste chocolate shavings

Instructions

1. 1. Whip the cream until stiff.
2. 2. Set aside one third of the stiff cream.
3. 3. Halve six Giotto balls.
4. 4. Set the halved Giotto balls aside.
5. 5. Puree the remaining Giotto balls.
6. 6. Fold the Giotto puree into the remaining two thirds of the cream.
7. 7. Spread Nutella on the first cake base.
8. 8. Distribute half of the Giotto cream on the Nutella.
9. 9. Place the second cake base on top.
10. 10. Distribute the remaining Giotto cream on the second base.
11. 11. Place the last cake base on top.
12. 12. Coat the cake with the set aside cream.
13. 13. Decorate the cake with the halved Giotto balls.
14. 14. Sprinkle the cake with chocolate shavings.
15. 15. Keep the cake cool until you serve it.

Nutrition per serving

• kcal: 727
• Protein: 6 g · Fett/Fat: 53 g · Carbs: 57 g