Star Celebration Cake
ready in 4 h. 5 min.
- For the sponge
- 5 eggs (separated)
- ½ cup sugar
- 1 Tbsp Vanilla sugar
- ½ tsp vanilla extract
- ⅔ cup plain flour
- 2 Tbsps Corn starch
- ¼ cup cocoa powder
- For the cream
- 1 ¾ cups cream cheese
- ½ cup powdered sugar
- 2 cups cream (at least 30% fat content)
- 1 Tbsp whipped cream stabilizer (or 1 tsp sugar + 1 tsp cornflour)
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4. Line the cake tin with baking parchment.
Beat the egg yolks with half the sugar and the vanilla sugar and vanilla extract until creamy. Beat the egg whites with a pinch of sugar until stiff, then gradually add the remaining sugar and continue to beat until stiff. Fold the egg whites into the egg yolk mixture, using a spoon.
Mix the flour, cornflour and cocoa and fold into the egg mixture. Place the dough in the cake tin, smooth the top and bake on the middle shelf for approx. 35 minutes, checking with a wooden cocktail stick. Remove the sponge from the oven and let cool slightly. Carefully separate the cake from the sides of the tin using a thin knife and turn out onto a wire rack. Leave to cool completely for at least 2 hours.
Mix the cream cheese with the icing sugar until creamy. Whip the cream with the cream stiffener until stiff and mix into the cream cheese mixture. Fill about 1/4 of the cream mixture into a piping bag with a star-shaped nozzle.
Cut the cake into three horizontal layers. Spread some of the cream onto the bottom layer and place the second layer on top. Repeat until all layers are used. Decorate the top with the marzipan star, icing and sugar beads.
Pipe the remaining cream around the sides of the cake and make rosettes around the edge. Press small biscuits around the edge. Sprinkle with sugared almonds to serve.