Chocolate star tart

Name: Chocolate star tart
Cook time: 2 h
Total time: 2 h
Yield: 12
Ingredients: 4 Eggs (size M); 200 g + 3 tablespoons sugar; 1 package Vanillin sugar; 150 g Flour; 1 1/2 TSP. Baking Powder; 50 g Cornstarch; 200 g Milk chocolate; 200 g white chocolate; 1 1/2 packs Pudding powder "Vanilla Flavor"; 5 TABLESPOONS + 550 ml milk; 3 sheets Gelatine; 650 g Whipped cream; 3 TABLESPOONS Currant Jelly; 1 package Cream stabiliser; 7-10 Tbsp Gold Pearls; baking paper; 2 Paper piping bags; 7-10 Tbsp Cling film; 7-10 Tbsp Piping bag with star nozzle

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 12

4 Eggs (size M)
200 g + 3 tablespoons sugar
1 package Vanillin sugar
150 g Flour
1 1/2 TSP. Baking Powder
50 g Cornstarch
200 g Milk chocolate
200 g white chocolate
1 1/2 packs Pudding powder "Vanilla Flavor"
5 TABLESPOONS + 550 ml milk
3 sheets Gelatine
650 g Whipped cream
3 TABLESPOONS Currant Jelly
1 package Cream stabiliser
7-10 Tbsp Gold Pearls
baking paper
2 Paper piping bags
7-10 Tbsp Cling film
7-10 Tbsp Piping bag with star nozzle

Directions

1
For the sponge cake, beat the eggs and 3 tablespoons of water with the whisk of the hand mixer for about 2 minutes until frothy. Sprinkle 150 g sugar and vanillin sugar into the mixture. Beat for another 2 minutes. Mix flour, baking powder and starch, sieve over it and fold in. Line the bottom of a springform pan (24 cm Ø) with baking paper. Pour in the mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes.
2
Coat both with the marinade and keep covered in a cool place. Wash potatoes thoroughly, bring to the boil and cook for approx. 20 minutes. Drain, quench and peel. Cut part of the potatoes into slices.
3
Take out the cake, let it cool down on a cake rack. Stir pudding powder, 50 g sugar and approx. 5 tbsp. milk until smooth. Bring 550 ml milk to the boil. Stir in the pudding powder and let it simmer for at least 1 minute while stirring. Stir the remaining white chocolate into the pudding. Pour the pudding into a bowl, cover the surface with foil, allow to cool
4
Soak gelatine in cold water. Whip 250 g cream until stiff. Stir pudding until smooth. Dissolve squeezed out gelatine in a small pot. Stir in 2 tbsp. pudding, then stir into the remaining pudding. Fold in the whipped cream. 5. remove the base from the pan, remove the baking paper. Cut the base twice horizontally. Place the bottom cake layer on a cake plate, enclose with a cake ring
5
Place the currant jelly on the lower base and spread. Add half of the cream. Place the middle base on top, press down slightly. Spread the rest of the cream on top. Place the top lid on top and press down slightly. Chill the cake for about 1 hour.
6
Grate 150 g whole milk chocolate. Whip 400 g cream until stiff. Add 3 tablespoons of sugar and cream setting agent. Cover the cake with about 3/4 of the cream. Fill the rest of the cream into a piping bag with a star-shaped spout and squirt it onto the cake in tuffs. Press the chocolate flakes onto the edge of the cake. Press the chocolate stars into the tuffs. Decorate the cake with gold pearls
7
waiting time approx. 1 3/4 hours