For the base :
125 g sugar
1 pinch(s) salt
150 g almond(s), ground
50 g cornflour
1 teaspoon cinnamon
60 g butter
For the cream :
400 g cream
2 pt. cream stiffener
75 g sugar
400 g sour cream
1 1/2 teaspoons cinnamon
For the decoration : (cinnamon stars)
1 egg white
100 g powdered sugar
125 g almond(s), ground
1 tsp vanilla sugar
1/2 tsp cinnamon
Start with the cinnamon stars and beat the egg whites until fluffy. Gradually stir in the sifted powdered sugar. Cut off 30 g and keep it for decoration. Now stir the cinnamon, vanilla sugar, and 100 g ground almonds into the rest. Knead together enough of the rest of the 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 1 cm. Cut out the stars and place them on a baking sheet lined with parchment paper. Place a dollop of icing in the center of the stars and pull into the corners. Bake the cinnamon stars for 25 minutes.
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 and cut off the excess baking paper. Do not grease the baking pan.
Fill a large saucepan with some water and bring to a simmer. Hang a smaller saucepan or heatproof bowl over it. The little pot shouldn’t come into contact with water. Put the eggs, sugar, and a pinch of salt in the small saucepan and beat with a whisk for about 8 minutes until fluffy. The egg yolk should not get too hot, otherwise, the egg yolk will set.
Then put the mixture in a bowl and beat with a hand mixer at the highest level for 10 minutes until a thick cream is formed.
In a second bowl, mix the ground almonds, cornstarch, and cinnamon and fold them into the cream, spoonful by spoonful. A bit of tact is required to ensure that the mass does not lose its airy consistency, but that the dry ingredients are completely distributed.
Now the butter can be melted and also folded in with the whisk. Fill the finished dough into the springform pan and bake it in the oven for 35 – 40 minutes.
Allow the almond cake base to cool completely on a wire rack before dividing it. To divide, take a knife and lightly cut it all around. Take a strong thread and cut it in two.
For The Cream :
Whip the cream with the cream stabilizer. Mix the sugar and cinnamon and pour into the cream. Continue beating until stiff.
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 over the top and sides.
Dust the cake with some cinnamon and distribute the cinnamon stars on top. Some cinnamon stars can also be skewered on wooden skewers of different lengths and placed in the middle of the cake. The cinnamon star cake is ready.