For the cream stars, whip egg yolks with powdered sugar and vanilla sugar until creamy. Beat the egg whites with the sugar until stiff (test with a knife) and carefully stir in. Sift flour and fold in carefully. Spread the mixture evenly on a baking tray lined with baking paper and bake in the preheated oven at 200°C for approx. 12 minutes.
Immediately turn out the sponge mixture and carefully remove the baking paper. Cut out stars (7 cm in diameter) from the cooled sponge cake. Cut the remaining sponge cake into small pieces. For the filling, mix the chocolate with the margarine and Cointreau until frothy and briefly stir in the leftover sponge.
Place one star in the cookie cutter, spread with filling, place the 2nd star on top and press down briefly so that the filling is evenly distributed. Repeat this process until all stars are used up. Chill for 2 hours. Dip the cream stars to the bottom in the softened icing.
Preparation Tip:
Before filling the cream, you should dip the cutter in hot water.
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