Cinnamon star cake

Ingredients for 1 servings:

• 5 eggs
• 125 g sugar
• 1 pinch of salt
• 150 g almond(s), ground
• 50 g cornstarch
• 1 tsp cinnamon
• 60 g butter
• 400 g cream
• 2 points cream stiffener
• 75 g sugar
• 400 g sour cream
• 1 ½ tsp cinnamon
• 1 egg white
• 100 g powdered sugar
• 125 g almond(s), ground
• 1 tsp vanilla sugar
• ½ tsp cinnamon

Instructions

Working time approx. 1 hour 10 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 2 hours 15 minutes

If you like cinnamon stars, you will love this cake

FOR THE DECORATION: Start with the cinnamon stars and beat the egg whites until stiff peaks form. Gradually stir in the sifted icing sugar. Take 30g of this and reserve for the decoration. Now stir in the cinnamon, vanilla sugar, and 100g ground almonds. Knead in enough of the remaining almonds until the dough is no longer sticky and can be rolled out. Preheat the oven to 120°C. Sprinkle some icing sugar on the work surface and roll out the dough to a thickness of 1cm. Cut out the stars and place them on a baking sheet lined with baking paper. Place a dollop of icing in the center of the stars and extend it into the corners. Bake the cinnamon stars for 25 minutes. Let them cool on a wire rack. FOR THE CAKE BASE: Preheat the oven to 170°C and line the bottom of a springform pan with baking paper. Place the springform ring on top, tighten it, and trim off any excess baking paper. Do not grease the baking pan. Fill a large pot with a little water and bring to a simmer. Hang a smaller pot or heatproof bowl over the top. The water should not touch the small pot. Pour the eggs, sugar, and a pinch of salt into the small pot and whisk until frothy for about 8 minutes. Do not allow the egg yolk mixture to get too hot, or it will curdle. Then transfer the mixture to a bowl and beat with a hand mixer on high for 10 minutes until a thick cream forms. In a second bowl, mix the ground almonds, cornstarch, and cinnamon and whisk them into the cream, spoonful by spoonful. This requires a bit of finesse to ensure the mixture retains its airy consistency, but the dry ingredients are evenly distributed. Now melt the butter and whisk it in. Pour the finished batter into the springform pan and bake in the oven for 35-40 minutes. Let the almond cake base cool completely on a wire rack before cutting it. To divide, take a knife and make a light cut all around. Take a strong string and cut it in half. FOR THE CREAM: Whip the cream with the cream stiffener. Mix the sugar and cinnamon and add to the cream. Continue beating until stiff peaks form. Fold in the sour cream with a whisk. Spread a little less than half of the sour cream on the cake base. Place the lid on top and spread the rest on top and on the sides. Dust the cake with a little cinnamon and arrange the cinnamon stars on top. You can also put some cinnamon stars on wooden skewers of different lengths and stick them in the center of the cake. The cinnamon star cake is ready.