Cappucino wreath

AUTHOR
Kristopher Marks
DIFFICULTY
easy
RATING
4 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 20
  • 4 bags of cappucino powder
  • 6 Eggs (size M)
  • 375 g Butter or margarine
  • 375 g Sugar
  • 5 TABLESPOONS Milk
  • 375 g Flour
  • 1 package Baking Powder
  • 4-5 Tbsp Vanilla liqueur
  • 200 g Whipped cream
  • 7-10 Tbsp Mocha beans
  • 7-10 Tbsp Grease

Directions

  1. 1

    Dissolve cappucino powder in 4 tablespoons of hot water. Separate eggs, beat egg whites until stiff. Cream fat and sugar. Add egg yolk, milk and cappucino one after the other. Mix flour and baking powder and stir in. Fold in the beaten egg white. Pour the dough into a greased wreath mould (3 litres capacity; 26 cm Ø). Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 1 hour, let cool down a little and then remove from the mould. Prick the wreath several times and sprinkle with liqueur. Whip the cream until stiff, place in a piping bag with a star-shaped spout and squirt tuffs onto the cake. Decorate with mocha beans

  2. 2

    Plate: Altalena

  3. 3

    Glass: Schott Zwiesel

  4. 4

    Paper napkin: YOUR

Nutrition Facts

KCAL
360 kcal
CARBS
35 g
FATS
21 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesCakeCake

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