Baked apple and marzipan wreath

Name: Baked apple and marzipan wreath
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 22
Ingredients: 2 packages Pudding powder "Vanilla flavour" (for cooking); 325 g + 1 tablespoon of sugar; 775 ml Milk; 450 g soft butter (room temperature); 1 pinch Salt; 1 package Vanillin sugar; 5 Eggs (size M); 100 g Marzipan raw mass; 225 g Flour; 75 g Cornstarch; 1 package Baking Powder; 4 (approx. 500 g) Apples; 7-10 Tbsp Juice of 1 lemon; 3 TABLESPOONS Rum; 150 ml clear apple juice; 1/2 TEASPOON ground aniseed; 1 TEASPOON ground cinnamon; 50 g Hazelnut and pecan kernels; 7-10 Tbsp Cinnamon; 7-10 Tbsp Fat and flour; baking paper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 22

2 packages Pudding powder "Vanilla flavour" (for cooking)
325 g + 1 tablespoon of sugar
775 ml Milk
450 g soft butter (room temperature)
1 pinch Salt
1 package Vanillin sugar
5 Eggs (size M)
100 g Marzipan raw mass
225 g Flour
75 g Cornstarch
1 package Baking Powder
4 (approx. 500 g) Apples
7-10 Tbsp Juice of 1 lemon
3 TABLESPOONS Rum
150 ml clear apple juice
1/2 TEASPOON ground aniseed
1 TEASPOON ground cinnamon
50 g Hazelnut and pecan kernels
7-10 Tbsp Cinnamon
7-10 Tbsp Fat and flour
baking paper

Directions

1
Mix 1 1/2 sachets of custard powder, 50 g sugar and 75 ml milk until smooth. Bring 650 ml of milk to the boil, stir in the pudding powder. Bring to the boil again and simmer over low heat for about 1 minute, stirring continuously. Put the pudding into a bowl, cover directly with foil and let it cool down at room temperature
2
Cream 150 g butter, 200 g sugar, salt and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other, rub in the marzipan. Mix flour, starch and baking powder and stir alternately with 50 ml milk into the fat egg mass. Fill the dough into a greased Savarini tin (26 cm Ø) sprinkled with flour, smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2/ convection oven 150 °C) for 30-35 minutes. Remove from the oven, place on a cake rack, allow to cool slightly, turn out of the tin and allow to cool
3
Apples, peel, quarter, cut out core. Cut quarter into small pieces. Mix with lemon juice, rum and 100 ml apple juice. Season with cinnamon and aniseed, cover and stew for about 5 minutes. Stir 50 ml apple juice, 1/2 sachet pudding powder and 1 tbsp. sugar until smooth and bind it in the apple compote. Bring to the boil briefly and let cool off
4
Cut through the cooled base 2x horizontally. Cover the bottom base with a cake ring. Spread the compote on top, place the middle cake base on top and chill. Whip 300 g butter with the whisk of the hand mixer until creamy white (approx. 15 minutes). Stir in the pudding by the spoonful. Spread just under 1/6 of the buttercream on the middle cake layer. Place the top cake layer on top. Spread the rest of the buttercream loosely over the top. Put the wreath in a cool place for approx. 2 hours.
5
Caramelise 75 g sugar in a pot, stir in hazelnuts and pecans quickly with a wooden spoon and place on a baking tray with baking paper. Allow to cool for about 15 minutes and chop coarsely. Dust the wreath with cinnamon, decorate with the caramelised nuts and cut into slices
6
waiting time approx. 6 hours