Large Cinnamon Star

Name: Large Cinnamon Star
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 125 g soft butter or margarine; 325 g Sugar; 5 Eggs (size M); 2 packages Vanillin sugar; 3 TABLESPOONS Milk; 150 g Flour; 2 TEASPOONS Baking Powder; 2 sheets white gelatine; 400 g Mascarpone; 100 g Whole milk yoghurt; 3 TSP Cinnamon; 1 Star fruit; 1 package (150 g) Cinnamon stars; 1 TEASPOON Pomegranate seeds; 7-10 Tbsp Fat and flour

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

125 g soft butter or margarine
325 g Sugar
5 Eggs (size M)
2 packages Vanillin sugar
3 TABLESPOONS Milk
150 g Flour
2 TEASPOONS Baking Powder
2 sheets white gelatine
400 g Mascarpone
100 g Whole milk yoghurt
3 TSP Cinnamon
1 Star fruit
1 package (150 g) Cinnamon stars
1 TEASPOON Pomegranate seeds
7-10 Tbsp Fat and flour

Directions

1
Cream fat and 125 g sugar. Separate 4 eggs. Stir in whole egg and egg yolk. Add 1 packet of vanilla sugar and milk. Mix flour and baking powder and stir in. Fill half of the dough into a greased and flour-dusted star shape (26 x 26 cm) and smooth it down.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. Remove the base from the oven and let it cool down a little. Remove from the tin and let them cool completely on a cake rack. Grease the mould again and dust with flour. Fill in the remaining half of the pastry and smooth it down. Beat the egg white until stiff. Sprinkle 200 g sugar on top. Spread the beaten egg whites evenly on the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20 minutes. Remove the base from the oven and let it cool down on a cake rack. In the meantime, soak the gelatine in cold water. Whip the mascarpone and 1 packet of vanilla sugar.
3
Sprinkle 200 g sugar on top. Spread the beaten egg whites evenly on the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20 minutes. Remove the base from the oven and let it cool down on a cake rack. In the meantime, soak the gelatine in cold water. Whip the mascarpone and 1 packet of vanilla sugar. Stir in yoghurt and 2 teaspoons of cinnamon. Squeeze the gelatine, dissolve in a pot, mix with 2 tablespoons of mascarpone mixture and fold into the remaining mixture. Spread the mixture evenly on the cake base without meringue. Place the cake base with meringue on top and refrigerate for at least 2 hours. Wash, dry and slice the starfruit. Decorate the cake with cinnamon stars, starfruit and pomegranate seeds and dust with 1 teaspoon of cinnamon
4
Stir in yoghurt and 2 teaspoons of cinnamon. Squeeze the gelatine, dissolve in a pot, mix with 2 tablespoons of mascarpone mixture and fold into the remaining mixture. Spread the mixture evenly on the cake base without meringue. Place the cake base with meringue on top and refrigerate for at least 2 hours. Wash, dry and slice the starfruit. Decorate the cake with cinnamon stars, starfruit and pomegranate seeds and dust with 1 teaspoon of cinnamon