Ingredients
- 6 medium-sized eggs
- 240 g butter
- 230 g icing sugar
- 1 package vanilla sugar
- 1/2 package baking powder
- 100 g grated hazelnuts
- 3 tbsp cocoa
- 170 g flour
- 3 tbsp STROH 80
- 270 g icing sugar
- 10 tbsp STROH 80
Preparation
- Preheat the oven to 175 °C fan.
- Separate the eggs.
- Beat the egg whites until stiff peaks form.
- In a separate bowl, beat the room temperature butter with powdered sugar, vanilla sugar, and egg yolks.
- Fold in the flour, baking powder, cocoa powder, 3 tbsp of STROH, and grated hazelnuts into the egg yolk mixture.
- Lastly, gently fold in the beaten egg whites.
- Line a baking sheet with parchment paper and spread the batter evenly on it.
- Bake in the preheated oven for 30 minutes. Then, allow it to cool.
- Mix the powdered sugar with 10 tbsp of STROH until a thick glaze forms. Spread it evenly over the cake. Decorate with edible glitter.
- Chill in the refrigerator for about 1 hour. Then, use star-shaped cookie cutters to cut out stars.
