Star cake with almond coating

Name: Star cake with almond coating
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 1
Ingredients: 250 g Butter or margarine; 220 g Sugar; 240 g Dark or block chocolate; 8 Eggs (size M); 7-10 Tbsp Salt; 150 g crushed almonds; 1 TEASPOON Baking Powder; 100 g Flour; 200 g Rose hip jam; 7-10 Tbsp Fat and breadcrumbs; 200 g Marzipan raw mass; 4 Egg Yolk; 1 TABLESPOON Sugar; 3 Protein; 1 package Vanillin sugar; 7-10 Tbsp Salt; 120 g flaked almonds; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 1

250 g Butter or margarine
220 g Sugar
240 g Dark or block chocolate
8 Eggs (size M)
7-10 Tbsp Salt
150 g crushed almonds
1 TEASPOON Baking Powder
100 g Flour
200 g Rose hip jam
7-10 Tbsp Fat and breadcrumbs
200 g Marzipan raw mass
4 Egg Yolk
1 TABLESPOON Sugar
3 Protein
1 package Vanillin sugar
7-10 Tbsp Salt
120 g flaked almonds
7-10 Tbsp Icing sugar
baking paper

Directions

1
For the cake batter, melt fat, sugar and chocolate on a hot water bath. Separate the eggs. Beat egg whites and 1 pinch of salt until stiff. Mix egg yolks, ground almonds, baking powder and flour. Add the hot chocolate-fat mixture while stirring. Fold in the beaten egg white.
2
Sprinkle a star shape (approx. 2 litres content) with breadcrumbs. Fill in the chocolate dough. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 70 minutes. Let it cool down a little and turn out of the tin. Draw the outline of the star shape on baking paper. Whip marzipan, egg yolk and sugar until creamy. Beat the egg white until stiff, adding vanilla sugar and 1 pinch of salt. Fold the beaten egg whites into the egg yolk cream. Pour into a piping bag with a smooth perforated spout and squirt onto the prepared baking paper. Sprinkle with flaked almonds. Bake in a preheated oven (electric: 150 °C/ gas: level 1) for approx. 25 minutes, let cool down. Mix rosehip jam with 2 tablespoons of water and bring to the boil.
3
Fold the beaten egg whites into the egg yolk cream. Pour into a piping bag with a smooth perforated spout and squirt onto the prepared baking paper. Sprinkle with flaked almonds. Bake in a preheated oven (electric: 150 °C/ gas: level 1) for approx. 25 minutes, let cool down. Mix rosehip jam with 2 tablespoons of water and bring to the boil. Spread the cake all around with it. Place the almond plate on top of the chocolate cake, dust the edges with icing sugar. Results in about 24 pieces