Almond and Orange Star

AUTHOR
Eunice Scott
DIFFICULTY
easy
RATING
4 3
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 16
  • 250 g soft butter or margarine
  • 2 packages Vanillin sugar
  • 240 g Sugar
  • 5 Eggs (size M)
  • 200 g Flour
  • 50 g Cornstarch
  • 1 package Baking Powder
  • 100 g ground almonds without skin
  • 1 TEASPOON Cinnamon powder
  • 1 knife tip Anise powder
  • 4-6 Tbsp Milk
  • 2 Oranges
  • 4 sheets Gelatine
  • 250 g Mascarpone (Italian cream cheese)
  • 150 g Fresh cream
  • 150 g Whipped cream
  • 200 g + 1 teaspoon icing sugar
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Almonds, orange slices and kumquats

Directions

  1. 1

    Beat the fat, 1 packet of vanillin sugar and 200 g of sugar with the whisk of the hand mixer until thick and creamy. Stir in the eggs one by one. Mix flour, starch, baking powder, almonds, cinnamon and aniseed. Alternately stir in with the milk. Pour the dough into a greased star-shaped mould (2 litres capacity), dust with flour and smooth it down. Bake in a preheated oven (175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Take the cake out of the oven, place on a cake rack and let it rest for about 10 minutes.

  2. 2

    Turn the star onto a cake rack and let it cool down completely (approx. 2 hours). After 1 1/2 hours, cut 1 orange in half and squeeze the juice. Peel 1 orange so that the white skin is completely removed. Cut out the fillets between the parting skins. Soak the gelatine. Mix mascarpone, créme fraîche, 1 packet of vanillin sugar and 40 g sugar. Heat half of the orange juice. Squeeze the gelatine and dissolve in the warm juice. Mix the juice with 1 tablespoon of mascarpone mixture. Stir droplets into the remaining mixture. Whip cream until stiff. As soon as the mixture starts to gel, fold in the whipped cream. Cut the star in half horizontally.

  3. 3

    Squeeze the gelatine and dissolve in the warm juice. Mix the juice with 1 tablespoon of mascarpone mixture. Stir droplets into the remaining mixture. Whip cream until stiff. As soon as the mixture starts to gel, fold in the whipped cream. Cut the star in half horizontally. Spread mascarpone mixture on the bottom half and cover with orange fillets. Place the upper half on top. Press a little and refrigerate for 2 hours. Mix the remaining orange juice (3-4 tablespoons) and icing sugar. Cover the star with icing. Decorate with almonds, orange slices and kumquats. Dust with 1 teaspoon of icing sugar

  4. 4

    Spread mascarpone mixture on the bottom half and cover with orange fillets. Place the upper half on top. Press a little and refrigerate for 2 hours. Mix the remaining orange juice (3-4 tablespoons) and icing sugar. Cover the star with icing. Decorate with almonds, orange slices and kumquats. Dust with 1 teaspoon of icing sugar

Nutrition Facts

KCAL
480 kcal
CARBS
44 g
FATS
31 g
PROTEINS
7 g