Cherry Cappuccino Wreath

Name: Cherry Cappuccino Wreath
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 150 g Butter or margarine; 175 g Sugar; 1 pinch Salt; 4 packages Vanillin sugar; 5 Eggs (size M); 225 g Flour; 75 g Cornstarch; 1 package Baking Powder; 4 TABLESPOONS Milk; 150 g Cherry Jam (Extra); 2 small bags of cappuccino powder (unsweetened); 1125 g Whipped cream; 2 Bag of sauce powder "Dessert sauce, vanilla flavour; 15 Cocktail cherries (from the glass); 50 g ground pistachio kernels; 7-10 Tbsp Fat and flour

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

150 g Butter or margarine
175 g Sugar
1 pinch Salt
4 packages Vanillin sugar
5 Eggs (size M)
225 g Flour
75 g Cornstarch
1 package Baking Powder
4 TABLESPOONS Milk
150 g Cherry Jam (Extra)
2 small bags of cappuccino powder (unsweetened)
1125 g Whipped cream
2 Bag of sauce powder "Dessert sauce, vanilla flavour
15 Cocktail cherries (from the glass)
50 g ground pistachio kernels
7-10 Tbsp Fat and flour

Directions

1
For the dough, beat the fat, sugar, salt and 1 packet of vanilla sugar with the whisk of the hand mixer until foamy. Add the eggs one by one and stir in. Mix flour, cornstarch and baking powder and stir into the fat egg mass. Stir in milk. Pour the dough into a greased springform pan (26 cm Ø) with a tube bottom insert and spread it smooth. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 40-45 minutes.
2
Remove from the oven and allow to cool slightly on a grid in the baking pan. Then remove from the mould, turn over and let cool on the grid. Cut through the cooled ring twice. Spread the lower base with jam. Mix the cappuccino powder and 3 tablespoons of hot water so that the powder dissolves completely. Whip 4 cups of cream in portions with the whisks of the hand mixer until stiff, pouring in sauce powder and remaining vanilla sugar. Pour the whipped cream into a large mixing bowl and gradually add the dissolved cappuccino powder. Spread about 1/5 of the cream on the jam. Place the middle cake layer on top and spread with the second fifth of the cream. Place the lid on top and spread the rest of the cream all around. Put the wreath in a cool place for about 2 hours. Whip the rest of the cream with the whisks of the hand mixer until stiff.
3
Pour the whipped cream into a large mixing bowl and gradually add the dissolved cappuccino powder. Spread about 1/5 of the cream on the jam. Place the middle cake layer on top and spread with the second fifth of the cream. Place the lid on top and spread the rest of the cream all around. Put the wreath in a cool place for about 2 hours. Whip the rest of the cream with the whisks of the hand mixer until stiff. Pour into a piping bag with a perforated spout and spray very small circles onto the wreath. Place a cocktail cherry in each wreath and sprinkle with pistachios