Chocolate cinnamon star cake

AUTHOR
Sheila Zhang
DIFFICULTY
very easy
RATING
3.5 18
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 16
  • 4 Eggs (size M)
  • 1 package Vanillin sugar
  • 175 g Sugar
  • 40 g Cornstarch
  • 60 g Flour
  • 2 TABLESPOONS Cocoa powder
  • 500 g Mascarpone
  • 600 g Whipped cream
  • 3 packages Cream stabiliser
  • 1 package (175 g) Cinnamon stars
  • 100 g Dark chocolate
  • 150 g Raspberry jam without seeds
  • 3 TABLESPOONS instant espresso powder
  • 25 g Dark chocolate rolls
  • 25 g Raspberries
  • 7-10 Tbsp Cocoa
  • baking paper

Directions

  1. 1

    Separate eggs. Beat the egg whites, 1 packet of vanillin sugar and 100 g sugar with the whisks of the hand mixer until stiff. Stir in egg yolks. Carefully fold in starch, flour and cocoa. Line the bottom of a springform pan (26 cm Ø) with baking paper.

  2. 2

    Fill in the sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 12-15 minutes. Take out, turn onto a cake rack, remove baking paper, let the base cool down.

  3. 3

    Mix mascarpone and 75 g sugar. Whip the cream with the whisks of the hand mixer until stiff, allowing the cream setting agent to trickle in. Fill approx. 25 g whipped cream into a piping bag with a small perforated spout and chill.

  4. 4

    Fold the remaining cream into the mascarpone. Crumble 75 g cinnamon stars. Chop the chocolate, melt over a warm water bath.

  5. 5

    Cut the sponge twice horizontally. Place the lower base on a plate and spread with 75 g jam. Mix 400 g mascarpone cream with the cinnamon star crumbs and spread on the jam.

  6. 6

    Place the second base on top and spread with the rest of the jam. Mix espresso powder with 1 tbsp. water. Mix remaining mascarpone cream with liquid chocolate and espresso. Spread 1/3 of the chocolate cream on the jam, place the last cake layer on top.

  7. 7

    Coat the cake with the remaining chocolate cream. Chill for about 1 hour.

  8. 8

    Decorate the cake with cream, raspberries and chocolate rolls. Dust with cocoa and press the remaining cinnamon stars onto the edge of the cake.

Nutrition Facts

KCAL
460 kcal
CARBS
36 g
FATS
32 g
PROTEINS
6 g