Cinnamon star tart

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Heat the cream, do not bring to the boil. Coarsely chop 550 g chocolate coating and melt in the cream. Put the chocolate cream in a fat-free bowl and chill for approx. 4 hours, preferably overnight. Separate the eggs. Beat the egg whites and 3 tablespoons of cold water until stiff. Stir in the egg yolks.

2. 2

   Mix flour, starch and baking powder, sieve onto the egg mixture and fold in. Pour the mixture into a greased springform pan (26 cm Ø) and smooth it down. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Remove the sponge cake from the oven, remove from the edge and let it cool down. In the meantime, put the marble plate or baking tray in a cool place. Coarsely chop 50 g chocolate coating and melt on a warm water bath. Spread thinly on a marble slab or baking tray and let it cool down. Use a spatula to scrape off small chocolate rolls and chill. Cut the sponge cake horizontally twice. Whip the chocolate cream briefly with the whisk of the hand mixer. Pour approx. 8 tablespoons of cream into a piping bag with a star-shaped spout. Halve the rest of the cream.

3. 3

   Spread thinly on a marble slab or baking tray and let it cool down. Use a spatula to scrape off small chocolate rolls and chill. Cut the sponge cake horizontally twice. Whip the chocolate cream briefly with the whisk of the hand mixer. Pour approx. 8 tablespoons of cream into a piping bag with a star-shaped spout. Halve the rest of the cream. Finely chop 2 cinnamon stars and mix into one half of the cream. Spread half of the cinnamon star chocolate cream with a hot pallet on the bottom base, place the middle base on top, spread the other half on top. Place the sponge cake lid on top and spread the cake all around with the remaining cream. Crush 2 cinnamon stars. Spray 8 cream tuffs onto the cake and dust with cocoa. Decorate the cake with about 11 cinnamon stars and chocolate shavings and sprinkle with cinnamon star crumbs

4. 4

   Finely chop 2 cinnamon stars and mix into one half of the cream. Spread half of the cinnamon star chocolate cream with a hot pallet on the bottom base, place the middle base on top, spread the other half on top. Place the sponge cake lid on top and spread the cake all around with the remaining cream. Crush 2 cinnamon stars. Spray 8 cream tuffs onto the cake and dust with cocoa. Decorate the cake with about 11 cinnamon stars and chocolate shavings and sprinkle with cinnamon star crumbs

5. 5

   4 3/4 hours waiting time

Nutrition Facts

KCAL
450 kcal

CARBS
38 g

FATS
30 g

PROTEINS
6 g