Espresso butter cream wreath

Name: Espresso butter cream wreath
Yield: 20
Ingredients: 7-10 Tbsp 1 1⁄2 Pack of custard powder vanilla (for cooking); 125 g + 250 g sugar; 150 ml + 600 ml milk; 3 TABLESPOONS + some espresso powder (instant); 7-10 Tbsp Fat and flour; 250 g + 300 g soft butter; 1 package Vanillin sugar; 7-10 Tbsp Salt; 5 Eggs (Gr. M); 350 g Flour; 75 g Cornstarch; 1 package Baking Powder; 100 g ripened cream; 4 TABLESPOONS Espresso; 250 g Currant Jelly; 1 TEASPOON coffee beans; 50 g Dark chocolate coating; 7-10 Tbsp Cling film; 1 small freezer bag; baking paper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

Ingredients

Servings: 20

7-10 Tbsp 1 1⁄2 Pack of custard powder vanilla (for cooking)
125 g + 250 g sugar
150 ml + 600 ml milk
3 TABLESPOONS + some espresso powder (instant)
7-10 Tbsp Fat and flour
250 g + 300 g soft butter
1 package Vanillin sugar
7-10 Tbsp Salt
5 Eggs (Gr. M)
350 g Flour
75 g Cornstarch
1 package Baking Powder
100 g ripened cream
4 TABLESPOONS Espresso
250 g Currant Jelly
1 TEASPOON coffee beans
50 g Dark chocolate coating
7-10 Tbsp Cling film
1 small freezer bag
baking paper

Directions

1
Mix pudding powder, 125 g sugar and 150 ml milk. Boil 600 ml milk. Stir in pudding powder and simmer for about 1 minute while stirring. Remove from heat and stir in 3 tbsp. espresso powder. Place cling film directly on the pudding and let the pudding cool down.
2
Grease a springform pan with a tube bottom insert (26 cm Ø) and dust with flour. Cream 250 g butter, 250 g sugar, vanilla sugar and 1 pinch of salt. Stir in eggs one after the other. Mix flour, starch and baking powder, alternating with the sour cream.
3
Paint into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 50 minutes. Let them cool down.
4
Whip 300 g butter for about 15 minutes until creamy. Stir in the pudding by the spoonful.
5
Cut the cake twice horizontally. Sprinkle the bottom 2 cake layers with 2 tablespoons of espresso each. Stir the jelly until smooth and spread on the lower cake base. Spread with 1⁄4 buttercream and spread the 2nd cake layer.
6
Put the floor on top. Spread with 1⁄4 cream, place 3rd floor on top. Pour approx. 3 tbsp. cream into a piping bag with star-shaped spout (do not refrigerate). Spread the remaining cream on the wreath and put at least
7
Chill for 2 hours.
8
Crush coffee beans in a mortar. Chop the chocolate coating and melt in a hot water bath. Pour into a freezer bag and cut off a very small corner at the bottom. Spray small chocolate spots on a piece of baking paper.
9
Sprinkle with the crushed coffee beans and leave to dry.
10
Decorate the wreath with buttercream tuffs and chocolate dots. Dust with a little espresso powder.