Chocolate cinnamon star cake

Ingredients for 1 servings:

• 5 eggs
• 180 g sugar
• 1 packet of vanilla sugar
• 150 g flour
• 70 g cornstarch
• 30 g cocoa powder
• ½ pack of baking powder
• 8 tbsp raspberry jam, without seeds
• 500 g mascarpone
• 150 g whole milk yogurt
• 60 g sugar
• 500 ml whipped cream
• 2 packs of cream stiffener
• some cinnamon
• 12 cookies (cinnamon stars)
• 3 tbsp instant espresso powder
• 100 g dark chocolate
• 150 ml whipped cream
• 1 pack of cream stiffener
• 1 packet of vanilla sugar
• e.g. chocolate rolls, chocolate, raspberries,…
• 16 cookies (cinnamon stars)

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours 30 minutes

Christmassy

For the sponge cake, beat the eggs and sugar until fluffy, ideally for about 5 minutes using a food processor. Sift together the flour, cornstarch (I prefer potato flour), cocoa powder, and baking powder, then carefully fold in. Pour the mixture into a 26 cm diameter springform pan lined with baking paper and bake in a preheated oven at 175°C (350°F) for about 30 minutes. Let the base cool completely and then cut it in half. In the meantime, melt the chocolate in a water bath and chop the cinnamon stars. Mix the mascarpone with the yogurt and sugar. Whip the cream with the cream stabilizer until stiff and fold in. Take 400 g of the cream and mix it with the cinnamon star crumbs and cinnamon, if desired. Stir the espresso powder dissolved in a little water and the cooled, but still liquid, chocolate into the remaining cream. Now spread 4 tablespoons of jam on the bottom cake layer and spread the cinnamon star cream on top. Place the second layer on top and spread 4 tablespoons of jam on top. Spread about a third of the chocolate cream on top. Cover this with the third layer. Spread the remaining cream all over the cake and the rest of the cake. Now whip the cream with the vanilla sugar and cream stiffener until stiff peaks form, divide the cake into 16 slices and decorate with whipped cream, chocolate, or raspberries as desired. Before serving, press a cinnamon star onto the outer edge of each slice. The cake tastes best when it has been left to set overnight. I always use a cake ring for the filling and only spread the cream on the edge the next day so the cake holds up better.