Cappuccino wreath
- 4 Cappuccino powder bags
- 6 Eggs (size M)
- 375 g Butter or margarine
- 375 g sugar
- 5 EL Milk
- 375 g flour
- 1 packet Baking powder
- 4-5 EL Vanilla liqueur
- 200 g whipped cream
- Mocha beans
- fat
90 minutes
light
- 1.
- Dissolve cappucino powder in 4 tablespoons of hot water. Separate the eggs, beat the egg whites until stiff. Beat the fat and sugar until frothy. Add the egg yolk, milk and cappuccino one after the other. Mix the flour and baking powder and stir in. Fold in the egg whites. Pour the dough into a greased wreath form (3 liters content; 26 cm Ø). Bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for about 1 hour, let it cool down a little and then fall out of the mold. Pierce the wreath several times and drizzle with liqueur. Whip the cream until stiff, place in a piping bag with a star nozzle and sprinkle tuffs on the cake. Decorate with mocha beans
- 2.
- Preparation time: 1 1/2 hours. Photo: Först,
- 3rd
- Plate: Altalena
- 4th
- Cup: Kahla
- 5 .
- Cutlery: BSF
- 6.
- Glass: Schott Zwiesel
- 7.
- Paper napkin: YOUR
1 piece approx.:
- 360 kcal
- 1510 kJ
- 5 g protein
- 21 g fat
- 35 g carbohydrates
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