Christmas wreath cake

For 20 pieces
  • 200 g dried apple rings
  • 200 g dried apricots
  • 100 g + 2 tbsp dried cranberries
  • 60 g Pine nuts
  • 60 g + 1 tbsp pistachio kernels
  • 200 ml Muscat de Noel (French sweet wine)
  • 100 ml Milk
  • 50 g honey
  • 1 cubes ( 42 g) fresh yeast
  • 400 g flour
  • 100 g marzipan raw mass
  • 350 g Butter
  • 1 packet Bourbon vanilla sugar
  • 1 heaped TL stollen spice
  • grated zest of 1 untreated lemon
  • 75-100 g Icing sugar
  • 1 EL Apricot jam
  • fat
90 minutes
easy
1.
Cut the apples and apricots into small pieces. Put together with 100 g cranberries, pine nuts and 60 g pistachios in a bowl. Pour the wine over and mix. Cover and leave to stand overnight. Warm milk and honey lukewarm. Crumble the yeast into the milk, dissolve in it. Add 200 g flour and knead with the dough hook of the hand mixer to form a smooth pre-dough. Cover and let rise in a warm place for about 20 minutes until the dough has doubled. Roughly grate the marzipan. Mix 200 g of soft butter, marzipan and vanilla sugar with the whisk of the hand mixer until creamy. Mix 200 g flour and stollen spice, stir into the buttercream with lemon zest. Add the pre-dough and knead with the dough hook of the hand mixer to form a smooth dough. Work the soaked fruit loosely under the dough by hand. Cover and let rise in a warm place for about 30 minutes. Grease a springform pan (26 cm Ø) with a tube base insert. Roll the dough into a long strand (approx. 46 cm long), place in the mold and press down. Cut the surface in a zigzag shape. Cover and let rest for another hour. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 15 minutes. Reduce the oven temperature (electric oven: 175 ° C / fan oven: 150 ° C / gas: level 2) Bake for another 50-60 minutes. If necessary, cover halfway through the baking time. Melt 150 g butter. Remove cake, springform panremove. Brush half of the butter immediately. Dust with half of the powdered sugar. Repeat the process again with butter and powdered sugar. Let cool, then carefully remove from the mold. Mix 2 tablespoons of cranberries and pistachios with jam, decorate the wreath with them
2.
15 hours waiting time
1 piece approx.:
  • 370 kcal
  • 1590 kJ
  • 5 g protein
  • 21 g fat
  • 39 g carbohydrates

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