50g hazelnuts (with skin)
3 eggs (medium-sized)
1 pinch of salt
1/2 packet vanilla sugar
1 1/2 tsp. baking powder
50 ground hazelnuts
4 tbsp. Maintal Rosehip Preserve Extra
300g whipping cream
3 tsp. soluble espresso powder
4 tsp. cocoa powder
3 tsp. San-apart cream stiffener
1. Finely chop hazelnuts. Separate the eggs. Beat together the egg whites and salt until stiff. While whisking, gradually add 75g sugar and vanilla sugar. Mix in the egg yolks one at a time. Mix together baking powder, cornflour, ground hazelnuts and chopped hazelnuts. Sift into the egg-white mixture and fold in.
2. Line a baking tray with baking paper. Lay 2 star-shaped moulds (approx. 17cm in diameter) on top. Pour the sponge mix evenly into both moulds and spread out smoothly. Bake in the pre-heated oven (electric oven: 175°C/ gas: mark 2) for approx. 30 minutes. Remove the stars from the oven and leave to cool. Remove from the moulds.
3. Cut each star in half horizontally. Cover each bottom layer with rose-hip jam. Place cream, espresso powder, 3 tsp. cocoa powder, 40g sugar and cream stiffener into a mixing bowl. Whisk until stiff, using the balloon whisk attachment on your electric mixer. Layer some of the espresso-cream mixture on top of the rose-hip jam. Place the top layers of the stars on top and cover with the remaining espresso-cream mixture. Place the stars in the fridge for approx. 30 minutes. Place the stars on a plate to serve. Decorate with sugar snowflakes and sugar Santas. Dust with 1 tsp. cocoa powder.
Preparation time: approx. 1 hour and 30 minutes. Waiting time: approx. 30 minutes.
Approx. 2890 kJ, 690 kcal per star. Protein 13g, fat 45g, carbohydrates 58g