Mix the fat, powdered sugar and 1 pinch of salt with the dough hook of the mixer until creamy. Briefly mix in the egg yolks, then briefly knead in the sifted flour and 2 tbsp. ice-cold water. Wrap in foil and leave to cool for 2 hours.

Bring milk, cinnamon and vanilla pulp to a boil. Beat the egg yolks, sugar and flour with the whisks of a mixer until creamy, then gradually add the hot milk while stirring with the whisk. Pour everything back into the saucepan. Heat while stirring continuously and bring to a good boil once. Soak the gelatin in cold water, squeeze it out, fold it in with the liqueur, cool.

3. Roll out 2/3 of the dough to 26 cm, place in a greased cake springform pan (26 cm), pierce the bottom a few times, set aside to cool. Roll out the rest of the dough, cut out stars, place on a baking tray lined with parchment paper. Bake in a hot oven at 200 °C (gas 3, convection oven 175 °C ) on the 2nd rack from the bottom for 8 minutes.

4. boil milk, 200 ml water, 1 pinch of salt and fat. Fold in flour all at once, stirring until a dumpling has formed and a white film has formed on the bottom of the pan. Knead in eggs one at a time. Fill 2/3 of the dough into a piping bag with a No. 12 nozzle and pipe onto the short pastry. Bake at the same heat for 35-40 minutes. Pipe 12 balls of the remaining dough onto a baking sheet lined with parchment paper and bake for 20-25 minutes. Cool.

Whip the whipped cream until stiff, fold into the cream, add the

St. Nicholas Cake

Shortcrust pastry:

Cream:

For the choux pastry:

Furthermore:

Instructions:

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