Sterntaler cake

Name: Sterntaler cake
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 4 eggs (size M), 1 pinch of salt; 125 g + 8 tablespoons sugar; 1 package Vanillin sugar; 100 g flour, 75 g cornstarch; 7-10 Tbsp 1 ½ Tsp Baking powder; 50 g + 150 g whole milk chocolate; 50 g + 150 g white chocolate; 7-10 Tbsp 1 ½ packet of vanilla pudding powder (for cooking; for ½ l milk); 5 TABLESPOONS + 550 ml milk; 3 sheets white gelatine; 250 g + 400 g whipped cream; 3 TABLESPOONS red fruit jelly; 7-10 Tbsp (e.g. currant); 1 package Cream stabiliser; 1 TABLESPOON golden sugar pearls; baking paper; 2 small freezer bags

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

4 eggs (size M), 1 pinch of salt
125 g + 8 tablespoons sugar
1 package Vanillin sugar
100 g flour, 75 g cornstarch
7-10 Tbsp 1 ½ Tsp Baking powder
50 g + 150 g whole milk chocolate
50 g + 150 g white chocolate
7-10 Tbsp 1 ½ packet of vanilla pudding powder (for cooking; for ½ l milk)
5 TABLESPOONS + 550 ml milk
3 sheets white gelatine
250 g + 400 g whipped cream
3 TABLESPOONS red fruit jelly
7-10 Tbsp (e.g. currant)
1 package Cream stabiliser
1 TABLESPOON golden sugar pearls
baking paper
2 small freezer bags

Directions

1
Separate eggs. Beat the egg whites, 3 tbsp. cold water and salt until stiff. Add 125 g sugar and vanilla sugar. Beat the egg yolks separately. Sift flour, starch and baking powder on top and fold in. Spread into a springform pan (24 cm Ø) lined with baking paper at the bottom. Bake in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 30-35 minutes. Allow to cool down
2
Draw 12 stars on baking paper. Chop 50 g milk chocolate and white chocolate separately, melt. Pour each into freezer bags. Spray whole milk chocolate as star outlines on the baking parchment. Fill the stars with white chocolate. Let dry
3
Mix the pudding powder, 5 tablespoons of sugar and 5 tablespoons of milk. Bring 550 ml milk to the boil. Stir in the pudding powder and simmer for about 1 minute. Stir in 150 g white chocolate. Let cool down. Soak gelatine in cold water. Whip 250 g cream until stiff
4
Stir the warm pudding through. Squeeze gelatine, dissolve. Stir in 2 tbsp. pudding, then stir into the remaining pudding. Leave to cool slightly. Fold in cream. Halve the base twice horizontally. Cover the bottom cake layer with a cake ring. Spread jelly on top. Add half of the cream. Cover with middle cake base. Spread the rest of the cream on top. Cover with the rest of the cake base. Chill for about 1 hour.
5
Grate 150 g whole milk chocolate. Whip 400 g cream until stiff. Add 3 tablespoons of sugar and cream setting agent. Spread the cake with approx. ¾ cream. Pour the rest of the cream into a piping bag with a star-shaped spout and squirt the tuffs onto the cake. Press the chocolate grater to the edge. Decorate with stars and pearls