Nut Baileys Star

1.

Mix the fat, 250 g sugar and salt until creamy. Stir in eggs one at a time. Mix the semolina, nuts and baking powder, stir into the fat and egg cream. Grease a star shape (2.25 liter content) and sprinkle with semolina. Pour in batter. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 40-50 minutes. Let cool in the tin for 10 minutes, then turn out onto a wire rack and let cool down. Halve the cake horizontally once. Set aside 1 tablespoon of cranberries. Brush the lower half with the remaining cranberries. Soak the gelatine in cold water. Whip the cream until stiff, pour in the vanilla sugar. Squeeze out the gelatine well. Put in a saucepan with Baileys. Warm up carefully and dissolve. Stir the Baileys mixture into the cream. Put the cream on the base and spread it on. Carefully place the top shelf on top. Chill for 2-3 hours. Caramelize 100 g sugar in a pan without fat until golden yellow. Pull from the stove. Turn some nuts in it, remove them and place on a piece of aluminum foil lightly coated with oil. Put the rest of the nuts on the toothpicks. Dip the nuts upside down in the slightly cooled caramel. To pull up. If necessary, repeat the process several times until a caramel tip forms. Freeze overhead. Pull off the skewer. Roughly chop the remaining caramel nuts. Dust the star with powdered sugar. Decorate with the cranberries and caramel nuts that were set aside

2.

4 hours waiting time