Giotto Cake

Giotto Cake


Giotto Cake

Giotto Cake


  • For the cake:
  • 3 eggs
  • 200g sugar
  • 1 packet vanilla sugar
  • 200ml milk
  • 80ml oil
  • 250g flour
  • 100g ground hazelnuts
  • 60g chopped hazelnuts
  • 1 packet baking powder
  • For the cream:
  • 600ml cold whipping cream
  • 250g mascarpone
  • 150g cream cheese (Philadelphia)
  • 100g powdered sugar
  • 2 packets whipped cream stabilizer
  • 3 tbsp light hazelnut cream
  • Additional:
  • Giotto chocolates
  • Hazelnut cream



Whisk eggs and sugar until creamy. Gradually add the remaining ingredients. Pour into a 28cm springform pan.

Baking time: Bake in a preheated oven at 160°C (320°F) for about 50 minutes.


Whip the cream until fluffy. Gradually add the remaining ingredients while stirring.

Chill for at least 3 hours before serving and enjoy. Everything tastes better with a slice of Giotto Cake! 😋

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