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Ingredients
For the dough
- 250 g flour
- 250 g sugar
- 1 tbsp vanilla sugar
- 250 g ground almonds
- 1 – 2 tsp ground cinnamon
- 1 pinch of ground cloves
- 1 tsp cocoa powder
- 1 pinch of salt
- 250 g cold margarine
- 2 tbsp soy milk
- 2 cl cherry brandy
- Soft margarine and flour, for the mould
For the filling
- 200 – 250 g red jam, e.g. rasp- berry, currant, cherry, etc.
- 2 – 3 tbsp soy milk
- 1 pinch of ground saffron or turmeric
Instructions
- Mix flour, sugar, vanilla sugar, almonds, cinnamon, cloves, cocoa and salt and form into a heap on your work surface. Make a mould. Cut the margarine into small pieces and spread on the edge of the flour. Put the soy milk and the brandy in the middle and chop it up with a pastry cutter to make small crumbs. Knead with your hands to create a smooth dough and leave to rest in the fridge wrapped in foil for about 1 hour.
- Grease the baking tin and dust with flour. Preheat the oven to 180°C top and bottom heat. Cut the dough in half and roll it out between a layer of baking paper and cling film approx. 4 mm thin.
- Peel off the foil and press the dough into the form and form a rim.
- Press the dough into the form and create a rim. Cut off ex- cess dough with the help of a rolling pin.
- Roll out the second part of the dough with the left-over dough and cut out stars of different sizes.
- Spread the jam onto the bot- tom of the cake.
- Cover the cake with the dough stars. Mix the soy milk with the saffron (or turmeric) and brush the stars and the edge of the dough with it. Bake in the oven for about 40 minutes. Leave to cool and serve.
Tips
If you have some dough left, you can use it to cut out stars from the rest and brush them with saffron milk. Bake in the oven on baking pa- per for 10 – 15 minutes and enjoy like biscuits.
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