Christmas wreath

Name: Christmas wreath
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 16
Ingredients: 125 dried cranberries; 75 ml Almond liqueur; 425 g + 2 tablespoons butter; 1 package Pudding powder "Vanilla Flavor"; 375 g Sugar; 575 ml Milk; 1 package Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 225 g Flour; 50 g Cornstarch; 2 go. Tsp baking powder; 200 g flaked almonds; 1/2 TEASPOON Cinnamon powder; 125 g Apple Jelly; 7-10 Tbsp Fat and flour; baking paper

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 16

125 dried cranberries
75 ml Almond liqueur
425 g + 2 tablespoons butter
1 package Pudding powder "Vanilla Flavor"
375 g Sugar
575 ml Milk
1 package Vanillin sugar
1 pinch Salt
4 Eggs (size M)
225 g Flour
50 g Cornstarch
2 go. Tsp baking powder
200 g flaked almonds
1/2 TEASPOON Cinnamon powder
125 g Apple Jelly
7-10 Tbsp Fat and flour
baking paper

Directions

1
Mix cranberries and almond liqueur, let it stand for at least 1 hour. Bring 250 g butter to the boil in a small saucepan until slightly brown. Pour butter through a strainer or coffee filter into a bowl and chill.
2
Mix the pudding powder, 75 g sugar and 75 ml milk until smooth. Bring 425 ml milk to the boil, remove from the stove. Stir in the pudding powder, bring to the boil while stirring and simmer for about 1 minute. Put the pudding in a bowl, cover directly on the surface with foil and let it cool down at room temperature.
3
Cream 175 g butter, 175 g sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, starch and baking powder and stir alternately with 75 ml milk into the fat egg mass.
4
Stir in cranberries and almond liqueur. Pour the dough into a greased ring form (26 cm Ø; 2 litres capacity), dust with flour. Bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see
5
manufacturer) bake for about 40 minutes. Take out and let cool in the form for about 10 minutes. Turn out onto a cake rack and let it cool down.
6
Caramelise 75 g sugar in a pan. Stir in 2 tablespoons of butter. Add almonds and mix with the caramel. Roast the almonds for about 2 minutes while stirring. Put them on a baking tray lined with baking paper, spread and let them cool down.
7
Whip the browned butter, 50 g sugar and cinnamon with the whisk of the hand mixer until creamy white. Stir the pudding into the butter by the spoonful. Stir the jelly until smooth. Cut the cooled base 2 x horizontally.
8
Spread the jelly evenly over the lower and middle base. Spread about 1/4 of the cream on each. Layer the cake bases on top of each other again. Spread the rest of the cream all around and chill for at least 2 hours.
9
Sprinkle the outside and inside of the wreath with brittle.