Solo Con Giotto Cake

For the Solo con Giotto cake, first preheat the oven to 160 °C convection oven and line a springform pan (22 cm) with baking paper.

For the chocolate sponge cake, separate the eggs and beat the yolks with the sugar, vanilla sugar and hot water for 10-15 minutes until foamy. Mix the flour well with the cornstarch, cocoa and baking powder and sift over the yolk mixture and fold in.

Beat the egg whites with a pinch of salt and the baking sugar and fold into the mixture. Pour into the springform pan and bake on the middle shelf for about 35-40 minutes. If the surface darkens too quickly, simply cover with aluminum foil. Let the cake cool in the pan and then cut it once. Now place a cake ring around the bottom cake layer.

For the almond mousse, toast the almonds in a pan without fat until golden brown. Add the milk and bring to the boil. Cover and let stand for 1 hour.

Soak the gelatine in cold water. Pour the almond milk through a sieve into a metal bowl, stir in the Amaretto, the yolks and 40 g of the sugar and whip on a water bath until light and creamy.

Drain the gelatin and dissolve it in a small saucepan over low heat, then stir it into the cream. Place the bowl in ice water and stir until cold.

Whip the cream until stiff and also whip the egg whites with the remaining sugar and the salt until stiff. Now fold the cream and snow into the almond mixture and spread part of the mixture thinly on a

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