chocolate-nut wreath

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Grate the chocolate or chop it finely in a blender. Grind 150 g almonds. Cream fat, sugar and vanillin sugar. Separate the eggs, stir the egg yolks into the fat mass one after the other. Add ground almonds and chocolate.

2. 2

   Mix flour and baking powder and also stir in briefly. Beat the egg white until stiff and fold into the dough in portions. Put into a greased springform pan (26 cm Ø) with breadcrumbs and a tube bottom insert and smooth it down. Bake in a preheated oven (electric: 175°C/ gas: level 2) for about 1 hour. Let it cool down on a cake rack for about 15 minutes, then carefully remove from the tin and let it cool down completely. In the meantime, briefly bring the remaining almonds to the boil in a little water and drain them on a sieve. Squeeze the almonds out of their skin and cut them in half. Halve pistachios and cherries as well. Chop the chocolate coating and melt in a hot water bath. Let it cool down and melt it again.

3. 3

   Squeeze the almonds out of their skin and cut them in half. Halve pistachios and cherries as well. Chop the chocolate coating and melt in a hot water bath. Let it cool down and melt it again. Cover the wreath with chocolate coating. Decorate the still moist cake with flowers of almonds, pistachios and cherries and let it dry. Results in about 20 slices

Nutrition Facts

KCAL
450 kcal

CARBS
38 g

FATS
30 g

PROTEINS
7 g