Advent cake

Ingredients for 1 servings:

• 250 g flour
• 70 g sugar
• 130 g butter
• 1 egg(s)
• 2 tbsp Amaretto
• 1 packet of vanilla sugar
• ½ pack of baking powder
• 3 eggs
• 150 g sugar
• 250 ml cream
• 200 g hazelnuts, ground
• 3 tbsp breadcrumbs
• 2 tsp cinnamon
• 50 g candied lemon peel
• some cake icing (lemon icing)
• some cake icing (chocolate icing)
• Cinnamon stars, colored sprinkles, star stencil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

with cinnamon, nuts and candied lemon

Cream the soft butter until fluffy, then continue beating with the sugar. Knead in the flour mixed with the baking powder, egg, and Amaretto on a board until you have a nice shortcrust pastry. Place 2/3 of the dough into a 24 cm pan lined with baking paper. Shape the remaining dough into a log and press it into the edge of the springform pan. Bake in a preheated oven at 160°C (convection oven) for about 10 minutes. Whisk the cream until stiff peaks form, beat the eggs with the sugar until fluffy, and mix with the breadcrumbs, nuts, cinnamon, candied lemon peel, and cream. Pour the mixture onto the dough and bake for another 30-35 minutes. Once cooled, cover with lemon glaze and let cool. Then place a star stencil on top, pipe chocolate glaze around the edge of the star, and decorate the edge of the cake with cinnamon stars.