Ingredients for 1 sheet
Cinnamon star cake batter:
3 egg whites
150 g powdered sugar
1 pinch of salt
2 tsp cinnamon
150 g almond paste, cut into cubes
75 g candied orange peel, finely diced
200 g finely grated hazelnuts
175 g finely grated almonds
Curd cheese cream:
4 sheets of gelatine
3 cups of curd from sheep´s milk (150 g each)
3 cups of fresh cheese from sheep´s milk (250/150 g each)
175 g granulated sugar
2 packets of vanilla sugar
1 tsp cinnamon
150 g crème fraiche
Cocoa powder for dusting
Pre-heat the oven to 170℃ (top/bottom heat). For the cake batter, beat the egg whites with powdered sugar, salt and cinnamon until soft peaks form. Gradually add almond paste and orange peel, stirring between additions. When combined, quickly stir in the grated hazelnuts and almonds.
Pour batter into a rectangular cake ring (about 28 x 30 cm) and smooth the top. Bake on the lowest shelf for about 1520 minutes until lightly coloured, remove from oven and set aside to cool completely for at least 1 hour.
For the curd cheese cream, soak gelatine sheets in cold water. Drain fresh cheese from sheep´s milk, place in a large bowl and mix with the curd cheese, sugar, vanilla sugar and cinnamon until a smooth paste forms.
Place crème fraiche in a small saucepan and warm over low heat. Squeeze out gelatine and dissolve in the warm crème fraiche, stirring gently. Then quickly whisk in the cheese mixture.
Pour cheese cream onto cooled cake layer in the cake ring and smooth out evenly. Allow cake to set in the refrigerator for at least 5 hours. In the meantime, take a piece of cardboard and cut out star-shaped stencils in different sizes.
After cooling, run a knife along the edge of the cake to loosen it from the sides and remove the cake ring. Place stencils onto the cake and liberally dust with cocoa powder. Remove stencils and serve.
Preparation time: 45 minutes
Cooling time: at least 5 hours
Level of difficulty: easy