Chocolate crunchy praline wreath

Name: Chocolate crunchy praline wreath
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 100 g Almond slivers; 300 g Chocolate crunchy pralines; 300 g Butter or margarine; 250 g Sugar; 1 package Vanillin sugar; 5 Eggs (size M); 375 g Flour; 1 package Baking Powder; 5 TABLESPOONS Milk; 150 g white couverture; 10 g Coconut oil; 7-10 Tbsp Fat and flour

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

100 g Almond slivers
300 g Chocolate crunchy pralines
300 g Butter or margarine
250 g Sugar
1 package Vanillin sugar
5 Eggs (size M)
375 g Flour
1 package Baking Powder
5 TABLESPOONS Milk
150 g white couverture
10 g Coconut oil
7-10 Tbsp Fat and flour

Directions

1
Roast the almond slivers in a pan without fat, take them out. Coarsely chop 200 g chocolate crunchy praline wreath. Cut fat into pieces. Cream sugar, vanilla sugar and fat with the whisk of the hand mixer. Stir in eggs one after the other. Mix flour and baking powder and stir in alternately with the milk. Finally fold in the chocolate crunchy pralines and 2/3 of the almond slivers.
2
Pour the dough into a greased, flour-sprinkled wreath mould (2 1/2 litre capacity) and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 55-65 minutes. Remove the cake from the oven, turn out of the tin after about 10 minutes and let it cool down on a cake rack. Coarsely chop the chocolate coating. Melt the couverture and coconut oil in a bowl over a warm water bath. Cover the cake with the icing and chill for about 10 minutes. Decorate the cake with chocolate crunchy pralines and almond slivers and chill for another 50 minutes
3
1 hour waiting time