Star Money Cake

Ingredients for 12 servings:

• 100 g flour
• 1 pinch of salt
• 50 g sugar
• 50 g butter
• 1 egg(s), including the yolk
• 1 tbsp sour cream
• 4 eggs, of which the egg whites
• 1 pinch of salt
• 100 g sugar
• 100 g butter
• 1 pinch(s) clove(s), ground
• 1 pinch(s) nutmeg, ground
• 1 pinch(s) ground cinnamon
• 1 pinch(s) anise, ground
• 1 pinch(s) of vanilla sugar
• 100 g dark chocolate coating
• 100 g flour
• 50 g ground almonds
• 1 tsp baking powder, heaped
• ½ pack of pudding powder, vanilla
• 30 g sugar
• 1 egg(s), including the yolk
• ¼ liter of milk
• 150 g butter
• 30 g powdered sugar
• 100 g marzipan
• 30 g powdered sugar
• 200 g apricot jam
• 3 ½ tbsp apricot liqueur
• 300 g dark chocolate coating
• 30 g ground almonds
• Fat, for the shape

Instructions

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

Grease a 24 cm springform pan well and sprinkle with almonds. For the sponge cake, beat the egg whites and a pinch of salt with a hand mixer until very stiff peaks form. Gradually add 50 g of sugar while continuing to beat and beat until the sugar has dissolved. Beat the room-temperature butter with the remaining sugar and the egg yolk until fluffy. Stir in the spices and melted chocolate coating. Fold in the egg whites, flour, almonds, and baking powder. Pour the batter into the pan and bake. Remove from the pan and let cool. For the shortcrust pastry, quickly mix all the ingredients into a dough. Roll out thinly on a floured surface and place in the springform pan. Prick several times with a fork and bake until light brown. Remove from the pan and let cool. For the buttercream, mix the custard powder with the sugar, egg yolk, and 5 tablespoons of cold milk. Bring the remaining milk to a boil and stir in the ingredients mixed with the custard powder. Bring to a boil once, then let cool, stirring occasionally. For the cream, cream softened butter with icing sugar until fluffy. Stir the custard into the butter mixture, spoonful by spoonful. Mix the jam with the liqueur and heat. Cut the sponge cake horizontally twice. Brush the sponge cake and shortcrust pastry with the apricot jam and let cool. Build a cake from the dough sheets and cream layers. Roll out the marzipan very thinly on a work surface dusted with icing sugar and cut out stars of any size. Melt the chocolate coating in a bain-marie. Brush the cake with the remaining jam. Cover with the chocolate coating and let it dry slightly. Decorate the cake surface with the marzipan stars and let the chocolate coating set completely. Finally, dust with a very thin layer of icing sugar. Sponge cake baking time: 35 – 40 min Electric oven 180 degrees Gas oven: Level 2 Fan oven: 160 degrees Shortcrust pastry baking time: 15 min Electric oven 200 degrees Gas oven: Level 3 Fan oven: 175 degrees