Spice Cake Star

Name: Spice Cake Star
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 80 g Baking chocolate; 4 Eggs (size M); 100 g Butter or margarine; 150 g Sugar; 7-10 Tbsp grated rind of 1/2 untreated lemon; 1 TABLESPOON instant coffee; 1 TEASPOON Cinnamon; 1 knife tip ground cloves and ground cardamom; 1/2 Bottle Rum Flavour; 125 g Flour; 3 TSP Baking Powder; 125 g crushed almonds; 2 TABLESPOONS Milk; 20 g flaked almonds; 200 g Whole milk couverture; 1/2 TEASPOON Icing sugar for sprinkling; 7-10 Tbsp Grease

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

80 g Baking chocolate
4 Eggs (size M)
100 g Butter or margarine
150 g Sugar
7-10 Tbsp grated rind of 1/2 untreated lemon
1 TABLESPOON instant coffee
1 TEASPOON Cinnamon
1 knife tip ground cloves and ground cardamom
1/2 Bottle Rum Flavour
125 g Flour
3 TSP Baking Powder
125 g crushed almonds
2 TABLESPOONS Milk
20 g flaked almonds
200 g Whole milk couverture
1/2 TEASPOON Icing sugar for sprinkling
7-10 Tbsp Grease

Directions

1
Finely chop the chocolate. Separate eggs. Mix soft fat and sugar for 10 minutes with the whisk of the hand mixer until creamy. Stir in the egg yolks one by one. Stir in chocolate, lemon zest, coffee powder, spices and rum flavouring. Mix flour, baking powder and ground almonds and stir in briefly together with the milk.
2
Beat the egg white until stiff and carefully fold into the dough in two portions. Fill the dough into a well greased star shape (capacity 1.25 litres) and smooth it down. Pre-bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 5 minutes. Reduce temperature (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2). Bake the cake for another 45-50 minutes. Remove the cake from the oven and let it rest in the pan for 10 minutes. Turn out onto a grid and let it cool down. Lightly roast the flaked almonds in a pan without fat, remove them and let them cool down. Coarsely chop the chocolate coating and melt it on a hot water bath. Let the chocolate coating cool down a little. Then reheat again and pour evenly over the star.
3
Remove the cake from the oven and let it rest in the pan for 10 minutes. Turn out onto a grid and let it cool down. Lightly roast the flaked almonds in a pan without fat, remove them and let them cool down. Coarsely chop the chocolate coating and melt it on a hot water bath. Let the chocolate coating cool down a little. Then reheat again and pour evenly over the star. Sprinkle with flaked almonds and let it set. Serve dusted with icing sugar