Almond wreath with lemon butter cream

Name: Almond wreath with lemon butter cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 250 g Butter or margarine; 200 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 225 g Flour; 100 g shelled, ground almonds; 50 g Cornstarch; 3 deleted Tsp Baking Powder; 7-10 Tbsp Fat and breadcrumbs; 11/2 parcel Pudding powder "Vanilla Flavor"; 4 TABLESPOONS Sugar; 700 ml Milk; 7-10 Tbsp grated rind of 4 untreated lemons; 2-3 TABLESPOONS Lemon juice; 75 g flaked almonds; 175 g red currant or raspberry jelly; 275 g soft butter; 7-10 Tbsp Lemon balm; 7-10 Tbsp Cling film

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

250 g Butter or margarine
200 g Sugar
1 package Vanillin sugar
1 pinch Salt
4 Eggs (size M)
225 g Flour
100 g shelled, ground almonds
50 g Cornstarch
3 deleted Tsp Baking Powder
7-10 Tbsp Fat and breadcrumbs
11/2 parcel Pudding powder "Vanilla Flavor"
4 TABLESPOONS Sugar
700 ml Milk
7-10 Tbsp grated rind of 4 untreated lemons
2-3 TABLESPOONS Lemon juice
75 g flaked almonds
175 g red currant or raspberry jelly
275 g soft butter
7-10 Tbsp Lemon balm
7-10 Tbsp Cling film

Directions

1
Cream fat, sugar, vanillin sugar and salt. Stir in eggs bit by bit. Mix flour, almonds, cornstarch and baking powder and stir briefly into the fat mass. Grease a wreath mould (26 cm Ø, 21/2 litre capacity) or a springform pan with a tube bottom insert (26 cm Ø) and sprinkle with breadcrumbs.
2
Pour in the dough and bake in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 50 minutes. Let the finished wreath rest in the mould for approx. 10 minutes. Then turn out of the tin and let it cool down on a cake rack.
3
In the meantime, stir the pudding powder with 3 tablespoons of sugar and 7-8 tablespoons of milk until smooth. Bring the remaining milk and lemon zest to the boil. Add the pudding powder while stirring and bring to the boil again briefly. Finally stir in lemon juice.
4
Put the pudding in a bowl, cover with foil and let it cool down. Roast the flaked almonds in a dry pan. Cut the almond wreath twice. Spread the lower and middle base with jelly.
5
Whip butter and remaining sugar until creamy white. Stir the lemon pudding well and stir into the butter by the spoonful. Pour some of the butter cream onto the leaved bases and assemble the wreath.
6
Spread with butter cream all around and press on the flaked almonds. Put the rest of the buttercream in a piping bag with a star nozzle and spray circles on the wreath. Chill for 1-2 hours. Warm up the remaining jelly and spread into the circles.
7
Keep cool until serving. Decorate with lemon balm leaves.