A simple but delicious cake recipe:
Whip egg whites with salt until very stiff. While beating continuously, gradually add the sifted powdered sugar and drop by drop the juice of one lemon. Carefully fold 450 g almond kernels and cinnamon into the ice cream.
Sprinkle the remaining almond kernels over the surface. Since the dough rises easily, roll it out carefully in small portions 1/2 cm thin. Cut out stars (use dough well, as it cannot be rolled out again).
Put the wafers on a baking tray and place the stars on them.
Bake in the heated oven on the middle shelf at 160 °C for about 25 minutes.
Stir powdered sugar and rum until smooth, brush the cooled stars with the mixture. Place 1/2 cherry on top.
Keep the cinnamon stars in a tightly closed tin.
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