A cake recipe for all foodies:
Using a pasta walker, crush the dry cake on the countertop. On top, as with a shortbread, add the ingredients in the order above and knead together. A sticky dough will form, work it on the spot. Spread ground hazelnuts evenly on the countertop and place a quarter of the dough on top.
Flatten with the palm of your hand and again spread hazelnuts evenly on the surface. Then very carefully roll out with a rolling pin and cut out stars. Place on an ungreased baking tray and leave to cool for one night.
The next day, make the egg whites into snow by slowly adding the sugar and beating the mixture with a mixer for 10 to 15 minutes until stiff.
Spread this amount on the stars with a brush of medium cornstarch. Bake in the oven at 160 degrees for about 20 to 30 minutes.
The crusty cinnamon stars can be stored in a tin for months.
In the meantime, knead marzipan and powdered sugar together and cut out small stars. Stir confectioners’ sugar with water to make a thick icing.
First coat the bottom of the small walnut cinnamon star with it, place it on top of the large star and press it down slightly so that both stick together well. Use the remaining icing to glue the marzipan stars and the walnuts onto the cake. Finally, cover everything together with
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