Crumble wreath with cherries and marzipan

Name: Crumble wreath with cherries and marzipan
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 18
Ingredients: 525 g Flour; 1 cube (42 g) fresh yeast; 100 ml Milk; 1 TABLESPOON + 150 g sugar; 225 g Butter; 1 egg (size M); 1 package Vanillin sugar; 1 pinch Salt; 750 g Sour cherries; 150 g Amarettini; 200 g Marzipan raw mass; 50 g Almond kernels with skin; 3-4 Tbsp Whipped cream; 75 g Icing sugar; 1 1/2 TABLESPOONS Lemon juice; 7-10 Tbsp Flour; 7-10 Tbsp Fat and breadcrumbs; 1 large freezer bag

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 18

525 g Flour
1 cube (42 g) fresh yeast
100 ml Milk
1 TABLESPOON + 150 g sugar
225 g Butter
1 egg (size M)
1 package Vanillin sugar
1 pinch Salt
750 g Sour cherries
150 g Amarettini
200 g Marzipan raw mass
50 g Almond kernels with skin
3-4 Tbsp Whipped cream
75 g Icing sugar
1 1/2 TABLESPOONS Lemon juice
7-10 Tbsp Flour
7-10 Tbsp Fat and breadcrumbs
1 large freezer bag

Directions

1
Put 400 g flour in a bowl, make a depression in the middle and crumble yeast into it. Warm 50 ml milk lukewarm. Add 1 tbsp. sugar to the yeast. Mix with some flour from the rim. Cover the dough and let it rise in a warm place for about 15 minutes. Meanwhile melt 100 g butter and add 50 ml cold milk. Add lukewarm fat-milk mixture, 75 g sugar, egg, vanillin sugar and 1 pinch of salt to the pre-dough. Knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 45 minutes
2
Wash the cherries, drain well, remove the stalks and pit. Put 50 g Amarettini in a freezer bag and crush them finely. Coarsely grate marzipan. Mix cherries, amarettini and marzipan. Briefly knead the yeast dough and roll out into a long rectangle (approx. 22 x 70 cm) on a floured work surface. Spread the cherry filling on the dough so that an approx. 3 cm wide edge remains free on the lower long side and a 3-4 cm wide edge on the upper long side. First beat the lower edge of the dough over the filling, then roll up the dough sheet. Brush the seam edge lightly with water if necessary and press down well
3
Place the roll in a greased springform pan with breadcrumbs and a tube bottom insert (26 cm Ø) and press the two ends firmly together. Allow the wreath to rise again for approx. 30 minutes
4
Melt 125 g butter. Put 100 g Amarettini in a freezer bag and crush them roughly. Coarsely chop the almonds. Mix 125 g flour, 75 g sugar, Amarettini and almonds. Add hot butter and knead into crumbles with the dough hooks of the hand mixer. Leave to cool. Warm up the cream and spread it on the wreath. Spread the crumbles on the wreath and press down gently. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 50 minutes. Leave to cool in the mould on a cake rack for approx. 4 hours
5
Mix icing sugar and lemon juice to a smooth glaze. Remove the wreath from the mould and decorate it with icing in strips. Let dry for about 30 minutes
6
waiting time approx. 4 3/4 hours