Christmas wreath cake

Name: Christmas wreath cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 200 g dried apple rings; 200 g dried apricots; 100 g + 2 tablespoons dried cranberries; 60 g Pine nuts; 60 g + 1 tablespoon pistachio kernels; 200 ml Muscat de Noel (French sweet wine); 100 ml Milk; 50 g Honey; 1 cube (42 g) fresh yeast; 400 g Flour; 100 g Marzipan raw mass; 350 g Butter; 1 package Bourbon vanilla sugar; 1 heaped Tsp Stollen spice; 7-10 Tbsp grated rind of 1 untreated lemon; 75-100 g Icing sugar; 1 TABLESPOON Apricot Jam; 7-10 Tbsp Grease

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

200 g dried apple rings
200 g dried apricots
100 g + 2 tablespoons dried cranberries
60 g Pine nuts
60 g + 1 tablespoon pistachio kernels
200 ml Muscat de Noel (French sweet wine)
100 ml Milk
50 g Honey
1 cube (42 g) fresh yeast
400 g Flour
100 g Marzipan raw mass
350 g Butter
1 package Bourbon vanilla sugar
1 heaped Tsp Stollen spice
7-10 Tbsp grated rind of 1 untreated lemon
75-100 g Icing sugar
1 TABLESPOON Apricot Jam
7-10 Tbsp Grease

Directions

1
Cut apples and apricots into small pieces. Put them in a bowl together with 100 g cranberries, pine nuts and 60 g pistachios. Pour the wine over them and mix. Cover and leave to stand overnight. Warm milk and honey lukewarm. Crumble yeast into the milk and dissolve in it. Add 200 g flour and knead with the dough hooks of the hand mixer to a smooth pre-dough.
2
Cover and leave to rise in a warm place for about 20 minutes until the dough has doubled. Coarsely grate the marzipan. Cream 200 g soft butter, marzipan and vanilla sugar with the whisk of the hand mixer. Mix 200 g flour and stollen spice, stir into the butter cream with lemon zest. Add the predough and knead to a smooth dough with the dough hooks of the hand mixer. Work the soaked fruits loosely into the dough by hand. Cover and leave to rise in a warm place for about 30 minutes. Grease a springform pan (26 cm Ø) with a tube bottom insert. Roll the dough into a long strand (approx. 46 cm long), place in the form and press down. Cut the surface in a zigzag pattern. Cover and let rest for another 1 hour. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Reduce the oven temperature (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) and bake for another 50-60 minutes. If necessary, cover after half the baking time.
3
Grease a springform pan (26 cm Ø) with a tube bottom insert. Roll the dough into a long strand (approx. 46 cm long), place in the form and press down. Cut the surface in a zigzag pattern. Cover and let rest for another 1 hour. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Reduce the oven temperature (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) and bake for another 50-60 minutes. If necessary, cover after half the baking time. Melt 150 g butter. Take out the cake, remove the edge of the springform pan. Brush immediately with half of the butter. Dust with half of the powdered sugar. Repeat the process once more with butter and icing sugar. Let it cool down, then carefully remove from the mould. Mix 2 tablespoons of cranberries and pistachios with jam and decorate the wreath with it
4
Melt 150 g butter. Take out the cake, remove the edge of the springform pan. Brush immediately with half of the butter. Dust with half of the powdered sugar. Repeat the process once more with butter and icing sugar. Let it cool down, then carefully remove from the mould. Mix 2 tablespoons of cranberries and pistachios with jam and decorate the wreath with it
5
15 hours waiting time