Summary

Ingredients

For the ground:

• 30 g hazelnuts, roasted
• 150 g oreo biscuits
• 40 g Nutella
• 40 g butter

For the filling:

• 5 g elatin
• 2 ½ teaspoons water
• 50 grams sugar
• 2 egg (s)
• 300 g mascarpone or cream cheese
• 200 ml whipped cream (whipped cream)
• 80 g Nutella
• 40 g chocolate, dark
• 12 balls confectionery (Giotto)

Print Recipe Pin Recipe

Instructions

1. Oreo floor:
2. First roast the hazelnuts in the pan without any fat. Then put in the blender together with the Oreo cookies. Mix there until everything is crushed.
3. Melt 40 g Nutella and butter in a small saucepan. Now add the hazelnut and oreo mixture and stir everything well.
4. In a cake pan, completely cover the bottom and walls with the mixture.
5. Nutella filling:
6. For the first layer, mix the gelatine with 2½ teaspoons of water in a small saucepan and let it steep for 5 minutes.
7. Heat the sugar and eggs over a water bath, stirring constantly, for 10 minutes until the mass becomes more. Caution: Do not cook too long, otherwise the eggs will curdle. Then add the mascarpone and gelatin. Divide the mixture into 2 parts.
8. Beat the whipped cream.
9. Mix half of the whipped cream with 2 teaspoons of sugar and half of the egg mixture.
10. For the second layer, melt 80 g of Nutella and dark chocolate in a small saucepan. Now pour this liquid chocolate into the second egg mixture and add the rest of the whipped cream.
11. Now coat the bottom with the first part of the filling. To keep the layers from mixing, place the cake in the refrigerator for 10 minutes. Then take it out again and put the white layer over it.
12. Leave in the refrigerator for a few hours and then decorate with Giottos.