Giotto Coffee and Cream Cake

For the Giotto coffee and cream cake, first prepare the sponge. For the sponge, beat eggs and sugar until foamy. Mix flour with hazelnuts and baking powder.

Fold this flour mixture into the egg mixture together with the coffee liqueur and cold coffee. Pour the mixture into a 24 cm cake tin and bake in a preheated oven at 170 degrees for about 45 minutes. Allow to cool.

For the cream, whip the whipped cream until stiff. Whisk Qimiq in another bowl until smooth, mix with the coffee yogurt and a few tablespoons of powdered sugar (to taste).

Dissolve the gelatine in a little coffee liqueur and stir into the Qimiq yoghurt mixture. Finally, fold in the whipped cream.

For the drink, mix together the cold coffee, coffee liqueur and rum. Cut the cake base into two equal parts. Place one base in a baking frame.

Spread one third of the cream on top. Dip biscuits in the drink and spread evenly on top of the cream. Place another third of the cream on top and finish with the second cake layer.

Lastly, spread the remaining cream on top and smooth it out. Place the cake in the refrigerator overnight. Cover if necessary. The next day, remove the baking frame.

Whip the cream (approx. 200 ml) with the cream stiffener and spread it on the outside of the cake. Then cover with brittle. Decorate the top with heaps of whipped cream and Giotti balls.

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