Giotto Cake

For the Giotto cake, first separate the eggs, beat the egg whites until stiff. Beat the yolks, butter and powdered sugar until creamy. Carefully mix in flour, baking powder, nuts and also carefully fold in the snow.

Pour the cake mixture into a greased springform pan. Bake at 180 °C top/bottom heat for approx. 30-40 minutes. Allow the cake to cool and remove from the pan.

For the cream, crush Giotto, whip whipped cream until stiff and mix in Giotto. Spread the jam on the base and spread the cream on top. Chill the Giotto cake for about 2-3 hours. At the end decorate as desired with Giotto.

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