Festive star cake

Name: Festive star cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Ingredients: 3 eggs + 1 fresh egg white (size M); 7-10 Tbsp Salt; 75 g Sugar; 1 package Vanillin sugar; 75 g Flour; 25 g Cornstarch; 1 coated Tsp Baking Powder; 2 TABLESPOONS ground almonds (without skin); 6 tablespoons (180 g) Lemon Curd (English lemon spread; glass); 7 TABLESPOONS Lemon juice; 2 TABLESPOONS Orange liqueur; 50 g + 250 g icing sugar; 250 g + 100 g whipped cream; baking paper; 7-10 Tbsp Star template; 7-10 Tbsp wooden skewers; 1 disposable piping bag or small freezer bag

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 10

3 eggs + 1 fresh egg white (size M)
7-10 Tbsp Salt
75 g Sugar
1 package Vanillin sugar
75 g Flour
25 g Cornstarch
1 coated Tsp Baking Powder
2 TABLESPOONS ground almonds (without skin)
6 tablespoons (180 g) Lemon Curd (English lemon spread; glass)
7 TABLESPOONS Lemon juice
2 TABLESPOONS Orange liqueur
50 g + 250 g icing sugar
250 g + 100 g whipped cream
baking paper
7-10 Tbsp Star template
7-10 Tbsp wooden skewers
1 disposable piping bag or small freezer bag

Directions

1
Line the bottom of a springform pan (approx. 26 cm Ø) with baking paper. Separate 3 eggs. Beat 3 egg whites, 3 tbsp. cold water and 1 pinch of salt until stiff, adding sugar and vanilla sugar. Fold in 3 egg yolks one after the other.
2
Sift flour, starch and baking powder onto the egg mixture and fold in. Brush into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 25 minutes. Leave to cool in the mould.
3
Use a star template and several wooden skewers to cut into star shapes.
4
For the lemon balls, roast the almonds without fat and let them cool down. Crumble 3 biscuit remains (approx. 85 g). Knead with 2 tablespoons (60 g) Lemon Curd, 2 1⁄2 tablespoons lemon juice and liqueur first with a wooden spoon and then with your hands.
5
Press and form into 10 balls (cannot be rolled). Then roll in the almonds.
6
Cut the cake in half horizontally and spread 2 tablespoons of Lemon Curd on each cut surface. Crumble the remaining 2 cut-off sponge cake remains (approx. 50 g). Mix with 2 1⁄2 tbsp. lemon juice and 50 g sieved icing sugar.
7
Whip 250 g cream until stiff. Fold in the sponge crumbs, spread on the bottom cake layer, smooth it down. Cover with the upper cake base. Whip 100 g cream until stiff. Spread the cake rim with it and put the cake in a cool place for about 2 hours.
8
Sift 250 g icing sugar for the decoration. Whisk 1 egg white, icing sugar and 2 tbsp. lemon juice in a tall beaker with the whisk of the hand mixer until thick and creamy. Pour a little bit into a piping bag with a small perforated nozzle (7 mm Ø).
9
Spray the upper edge of the cake with it. Pour the rest of the mixture into a disposable piping bag and cut off a small corner at the bottom. Spray the icing ornaments onto the cake as desired and let it dry for about 30 minutes.
10
Serve the cake with the lemon balls.