Nut and marzipan star cake

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 3 tbsp lukewarm water with the whisks of the hand mixer until stiff. Finally, add sugar, 1 packet of vanilla sugar and salt and beat into the mixture. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in. Put the sponge mixture into a springform pan (26 cm Ø) lined with baking paper at the bottom 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. 2

   Let the sponge cake cool down in the tin on a cake rack. Roast the hazelnuts in a pan without fat, remove from the pan immediately and allow to cool. Sieve the icing sugar onto a work surface and knead with the marzipan raw mixture. Roll out about half of the marzipan mixture to a circle of about 25 cm Ø. Roll out the remaining marzipan paste 2-3 mm thin and cut out approx. 40 stars of different sizes (from approx. 5-9 cm Ø). Cut the sponge cake base twice horizontally and place the lower base on a plate. Spread with cherry jam. Whip cream and 3 sachets of vanilla sugar until stiff. Stir in almond liqueur and fold roasted hazelnuts into the cream. Spread about 1/3 of the nut cream on the cherry jam and cover with the second base. Place the marzipan base on top and spread 1/3 of the nut cream on top.

3. 3

   Cut the sponge cake base twice horizontally and place the lower base on a plate. Spread with cherry jam. Whip cream and 3 sachets of vanilla sugar until stiff. Stir in almond liqueur and fold roasted hazelnuts into the cream. Spread about 1/3 of the nut cream on the cherry jam and cover with the second base. Place the marzipan base on top and spread 1/3 of the nut cream on top. Cover with the 3rd base. Spread the remaining nut cream all around the cake. Press the brittle to the bottom edge of the cake and decorate the cake with the marzipan stars. Put the cake in a cool place for 2-3 hours. Dust the stars with icing sugar and cinnamon shortly before serving

4. 4

   Cover with the 3rd base. Spread the remaining nut cream all around the cake. Press the brittle to the bottom edge of the cake and decorate the cake with the marzipan stars. Put the cake in a cool place for 2-3 hours. Dust the stars with icing sugar and cinnamon shortly before serving

5. 5

   waiting time 6 hours

Nutrition Facts

KCAL
440 kcal

CARBS
44 g

FATS
27 g

PROTEINS
7 g