Cashew star cake

Dissolve the sugar and milk powder in the water. Place the wheat flour, water and sugar mixture, vanilla sugar, yeast, eggs, liquid malt and emulsifier baking improver into the mixer and blend until well combined. After 3–4 minutes, add the butter, then the salt towards the end of the mixing time and knead the dough until a nice gluten structrure is formed.

Dough rest: 60–75 minutes

Roll out the dough to a thickness of 2 mm and place in the freezer at -18°C for approximately 1 hour to rest. Cut out 30 round pieces of Ø 18 cm.

Bring the sugar and coconut milk to a boil. Mix the hot liquid well with the roasted, ground cashews. Allow the filling to cool completely before further processing.

Note: When well sealed, the filling can be stored in the refrigerator for at least 1 month.

Use 3 dough rounds (Ø 18 cm) per cake.

Pipe approximately 120 g of cashew–coconut filling in a ring shape onto the bottom dough disc, leaving the center and the outer edge free. Brush the free edge and center lightly with egg wash. Place the second round precisely on top and press lightly. Pipe approximately 100 g of filling in the same manner and cover with the third round. Press the edges firmly to seal.

Mark the center of the filled cake with a Ø 11 cm ring. Using a metal scraper, cut three times through the outer layers up to the marking, creating a total of six points.

Brush the surface with egg wash. Carefully pull the points from the inside outward and fold them under the edge to create a star shape.

Place each shaped cake into a round metal ring (Ø 18 cm, 5 cm high) lined with silicone paper.

Cover and leave to proof at room temperature for 45–60 minutes.

Bake in a moderate oven with steam until golden brown. For even coloring, remove the rings sideways after two-thirds of the baking time.

Once cooled, dust the points with icing sugar and glaze the spaces between thinly with clear glaze.