Christmas wreath

For 16 pieces
  • 125 dried cranberries
  • 75 ml Almond Liqueur
  • 425 g + 2 tbsp butter
  • 1 packet custard powder 'vanilla -Taste '
  • 375 g Sugar
  • 575 ml Milk
  • 1 packet Vanillin sugar
  • 1 pinch Salt
  • 4 eggs (size M)
  • 225 g flour
  • 50 g Cornstarch
  • 2 go. TL baking powder
  • 200 g Almond flakes
  • 1/2 TL cinnamon powder
  • 125 g Apple jelly
  • Fat and flour
  • baking paper
150 minutes
very easy
1.
Mix the cranberries and almond liqueur, let stand for at least 1 hour. Boil 250 g butter in a small saucepan until it turns light brown. Pour the butter through a sieve or coffee filter into a bowl and chill.
2.
Mix the pudding powder, 75 g sugar and 75 ml milk until smooth. Bring 425 ml milk to the boil, remove from the stove. Stir in the mixed pudding powder, bring to the boil while stirring and simmer for about 1 minute. Put the pudding in a bowl, cover the surface with foil and let it cool at room temperature.
3.
Mix 175 g butter, 175 g sugar, vanilla sugar and salt with the whisk of the hand mixer until creamy. Stir in eggs one at a time. Mix the flour, starch and baking powder and stir alternately with 75 ml of milk into the fat egg mixture.
4.
Stir in the cranberries and almond liqueur. Pour the dough into a greased ring mold (26 cm Ø; 2 liters content) dusted with flour. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see
5.
manufacturer) for about 40 minutes. Remove and let cool in the mold for about 10 minutes. Turn out onto a wire rack and let cool down.
6.
Caramelize 75 g sugar in a pan. Stir in 2 tablespoons of butter. Add the almonds and mix with the caramel. Roast the almonds for about 2 minutes while stirring. Place on a baking sheet lined with baking paper, distribute and let cool down.
7.
Beat the browned butter, 50 g sugar and cinnamon with the whisk of the hand mixer until creamy-white. Stir the pudding into the butter by tablespoon. Stir the jelly until smooth. Cut the cooled base twice horizontally.
8.
Spread the jelly evenly on the lower and middle base. Spread about 1/4 of the cream on each. Lay the floors back on top of each other. Spread the rest of the cream all around and chill for at least 2 hours.
9.
Sprinkle brittle on the outside and inside.
1 piece approx:
  • 550 kcal
  • 2310 kJ
  • 7 g protein
  • 33 g fat
  • 54 g carbohydrates

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