Cappuccino cherry wreath

Ingredients

Directions

1. 1

   Melt the butter and let it cool down. Separate eggs. Beat egg whites until stiff, add salt and 125 g sugar. Stir in egg yolks one after the other. Mix flour, baking powder, pudding powder and cocoa, sieve over the egg cream. Fold in together with the butter.

2. 2

   Grease a springform pan with a 26 cm Ø tube bottom insert and dust with flour. Add the mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-30 minutes. Take out and let cool in the tin for about 10 minutes. Turn out onto a cake rack and let it cool down. Dissolve the espresso powder in 2 tablespoons of hot water and allow to cool. Wash the cherries, stone and drain. Mix cream cheese, icing sugar and espresso with the whisk of the hand mixer. Whip the cream until stiff, allowing the cream firmer to trickle in. Fold the cream into the cream cheese. Cut the ring cake 2 x horizontally. Mix cherries with jam.

3. 3

   Mix cream cheese, icing sugar and espresso with the whisk of the hand mixer. Whip the cream until stiff, allowing the cream firmer to trickle in. Fold the cream into the cream cheese. Cut the ring cake 2 x horizontally. Mix cherries with jam. Spread the bottom layer with 1/4 of the cream cheese mixture. Spread half of the cherries in spots on top. Place the middle cake base on top, press down and cover as well. Finish with the upper cake layer. Spread the rest of the cream loosely on the wreath. Chill for 1 hour. Sprinkle with espresso powder before serving

4. 4

   Spread half of the cherries in spots on top. Place the middle cake base on top, press down and cover as well. Finish with the upper cake layer. Spread the rest of the cream loosely on the wreath. Chill for 1 hour. Sprinkle with espresso powder before serving