For the Giotto cake, cream butter with sugar and eggs. Mix nuts, flour and baking powder and fold in.
Pour into a greased and floured cake pan and bake at 170°C for about 30 minutes and let cool. Mash 60 pieces of Giotto with a fork. Whip 375 ml of whipped cream until stiff and carefully fold in the crushed Giottos.
Place a cake ring around the cake base and fill with the Giotto mixture. Chill the cake for about 2 hours. Loosen the cake ring. Whip the remaining whipped cream with vanilla sugar until stiff and brush the top of the cake (and possibly the edge) with it.
Sprinkle the Giotto cake with hazelnut brittle and decorate with the remaining Giottos.
Preparation Tip:
Enjoy the Giotto cake with coffee or tea.
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