Brittle wreath with cherries

Name: Brittle wreath with cherries
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 150 g Florentine biscuits; 600 g Butter; 260 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 250 g Flour; 50 g crushed almonds; 50 g + 2 teaspoons cornstarch; 3 TSP Baking Powder; 1 1/2 packs Pudding powder "Vanilla Flavor"; 3/4 l Milk; 1 glass (370 ml; separation weight: 175 g) Sour cherries; 4 TABLESPOONS Almond slivers; 30 g Chocolate shavings; 7-10 Tbsp Cocktail table and mint; 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp Cling film

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

150 g Florentine biscuits
600 g Butter
260 g Sugar
2 packages Vanillin sugar
1 pinch Salt
4 Eggs (size M)
250 g Flour
50 g crushed almonds
50 g + 2 teaspoons cornstarch
3 TSP Baking Powder
1 1/2 packs Pudding powder "Vanilla Flavor"
3/4 l Milk
1 glass (370 ml; separation weight: 175 g) Sour cherries
4 TABLESPOONS Almond slivers
30 g Chocolate shavings
7-10 Tbsp Cocktail table and mint
7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp Cling film

Directions

1
Florentines, chop up to 8 pieces. Cream 250 g butter, 200 g sugar, 1 sachet vanilla sugar and salt. Add the eggs bit by bit. Mix flour, almonds, 50 g starch and baking powder and stir into the fat mass. Stir in chopped Florentines. Grease a ring-shaped dish (25 cm Ø, 2 litres capacity) and sprinkle with breadcrumbs. Pour in the dough and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes.
2
Let the finished wreath rest in the pan for about 10 minutes. Turn out of the mould and let it cool down on a grid. In the meantime, stir the pudding powder, 60 g sugar and 7-8 tablespoons milk until smooth. Boil up the rest of the milk. Add the pudding powder while stirring and let it boil for 1 minute. Put the pudding in a bowl, cover with foil and let it cool down. Bring cherries with juice and 1 sachet of vanilla sugar to the boil. Stir 2 teaspoons of starch with a little water until smooth and add to the cherries while stirring. Bring to the boil and pour into a bowl. Cover with cling film and allow to cool. Cut the wreath twice horizontally. Spread the bottom bottom with compote and cover with middle bottom. Whip 350 g room temperature butter until creamy. Stir the pudding well and stir into the butter by the spoonful.
3
Stir 2 teaspoons of starch with a little water until smooth and add to the cherries while stirring. Bring to the boil and pour into a bowl. Cover with cling film and allow to cool. Cut the wreath twice horizontally. Spread the bottom bottom with compote and cover with middle bottom. Whip 350 g room temperature butter until creamy. Stir the pudding well and stir into the butter by the spoonful. Spread 1/3 of the buttercream on the bottom and place the wreath lid on top. Spread the wreath with buttercream all around. Chill for about 2 hours. Roast almond slivers in a pan without fat until golden brown. Let it cool down. Sprinkle the wreath with almonds and chocolate shavings. Decorate with remaining Florentines, cocktail cherries and mint leaves
4
Spread 1/3 of the buttercream on the bottom and place the wreath lid on top. Spread the wreath with buttercream all around. Chill for about 2 hours. Roast almond slivers in a pan without fat until golden brown. Let it cool down. Sprinkle the wreath with almonds and chocolate shavings. Decorate with remaining Florentines, cocktail cherries and mint leaves