Cherry and marzipan wreath

Name: Cherry and marzipan wreath
Cook time: 40 min
Total time: 40 min
Yield: 24
Ingredients: 7-10 Tbsp Fat and flour; 500 g (720 ml) fresh or 1 jar of sour cherries; 100 g Marzipan raw mass; 250 g soft butter; 7-10 Tbsp Salt; 250 g Sugar; 5 Eggs (Gr. M); 300 g Flour; 2 go. Tsp baking powder; 10-12 TABLESPOONS Amaretto liqueur; 100 g Amarettini; 1 TABLESPOON chopped almonds; 125 g + some icing sugar; 1 TABLESPOON Sugar crystals

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 24

7-10 Tbsp Fat and flour
500 g (720 ml) fresh or 1 jar of sour cherries
100 g Marzipan raw mass
250 g soft butter
7-10 Tbsp Salt
250 g Sugar
5 Eggs (Gr. M)
300 g Flour
2 go. Tsp baking powder
10-12 TABLESPOONS Amaretto liqueur
100 g Amarettini
1 TABLESPOON chopped almonds
125 g + some icing sugar
1 TABLESPOON Sugar crystals

Directions

1
Grease a springform pan with a tube bottom insert (26 cm Ø; approx. 6 cm high) and dust with flour. Wash the cherries, remove the stalks and stone them. Coarsely grate marzipan
2
Cream butter, marzipan, 1 pinch of salt and sugar. Stir in the eggs one by one. Mix flour and baking powder and stir in alternately with 4 tbsp. amaretto briefly. Fold in amarettini and half the cherries. Spread into the form. Spread the rest of the cherries on it and press it down a little. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 50 minutes. Let cool in the mould for about 10 minutes. Remove from the mould and let cool completely
3
Roast the almonds without fat, let them cool down. Mix 125 g icing sugar and 6-8 tbsp. Amaretto to a fairly liquid icing. Spread the cake with it. Sprinkle with almonds and sugar crystals, let dry. Dust with icing sugar