Nut Baileys Star

Name: Nut Baileys Star
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 18
Ingredients: 200 g soft butter or margarine; 350 g Sugar; 1 pinch Salt; 5 Eggs (size M); 200 g Durum wheat semolina; 300 g ground hazelnuts; 3 TSP Baking Powder; 200 g thickened cranberries; 4 sheets Gelatine; 300 g Whipped cream; 1 package Vanillin sugar; 100 ml Irish whisky cream liqueur (e.g. Baileys); 10 Hazelnuts, without skin; 1 TABLESPOON Icing sugar; 7-10 Tbsp Fat and semolina; 7-10 Tbsp Oil; 7-10 Tbsp Aluminium foil

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 18

200 g soft butter or margarine
350 g Sugar
1 pinch Salt
5 Eggs (size M)
200 g Durum wheat semolina
300 g ground hazelnuts
3 TSP Baking Powder
200 g thickened cranberries
4 sheets Gelatine
300 g Whipped cream
1 package Vanillin sugar
100 ml Irish whisky cream liqueur (e.g. Baileys)
10 Hazelnuts, without skin
1 TABLESPOON Icing sugar
7-10 Tbsp Fat and semolina
7-10 Tbsp Oil
7-10 Tbsp Aluminium foil

Directions

1
Cream fat, 250 g sugar and salt. Stir in eggs one after the other. Mix semolina, nuts and baking powder and stir into the fat-egg cream. Grease a star shape (2.25 litres capacity) and sprinkle with semolina. Pour in the dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-50 minutes. Leave to cool in the tin for 10 minutes, then turn out onto a cake rack and allow to cool. Cut the cake in half horizontally once.
2
Set 1 tablespoon of cranberries aside. Spread the bottom half with the remaining cranberries. Soak gelatine in cold water. Whip the cream until stiff and allow the vanillin sugar to trickle in. Squeeze the gelatine well. Place in a pot with Baileys. Carefully heat and dissolve. Stir the Baileys mixture into the cream. Pour the cream onto the base and spread. Carefully place the upper base on top. Chill for 2-3 hours. Caramelise 100 g sugar in a pan without fat until golden. Remove from heat. Turn some nuts in it, take them out and put them on a piece of aluminium foil lightly coated with oil. Put the remaining nuts on toothpicks.
3
Pour the cream onto the base and spread. Carefully place the upper base on top. Chill for 2-3 hours. Caramelise 100 g sugar in a pan without fat until golden. Remove from heat. Turn some nuts in it, take them out and put them on a piece of aluminium foil lightly coated with oil. Put the remaining nuts on toothpicks. Dip the nuts upside down into the slightly cooled caramel. Pull up. Repeat the process several times if necessary until a caramel tip forms. Allow to solidify overhead. Remove the skewer. Coarsely chop the remaining caramel nuts. Dust the star with icing sugar. Decorate with cranberries and caramel nuts
4
Dip the nuts upside down into the slightly cooled caramel. Pull up. Repeat the process several times if necessary until a caramel tip forms. Allow to solidify overhead. Remove the skewer. Coarsely chop the remaining caramel nuts. Dust the star with icing sugar. Decorate with cranberries and caramel nuts
5
4 hours waiting time