Festive cherry wreath with advocaat cream

Name: Festive cherry wreath with advocaat cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 850 ml Milk; 2 packages Pudding powder "Vanilla Flavor"; 250 g Sugar; 100 ml Egg liqueur; 400 g Butter; 1 pinch Salt; 1 package Vanillin sugar; 4 Eggs (size M); 225 g Flour; 75 g Cornstarch; 1 package Baking Powder; 15 g Pistachio kernels; 225 g Cherry Jam; 7-10 Tbsp Cocktail cherries and lemon balm; 7-10 Tbsp Cling film and flour

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

850 ml Milk
2 packages Pudding powder "Vanilla Flavor"
250 g Sugar
100 ml Egg liqueur
400 g Butter
1 pinch Salt
1 package Vanillin sugar
4 Eggs (size M)
225 g Flour
75 g Cornstarch
1 package Baking Powder
15 g Pistachio kernels
225 g Cherry Jam
7-10 Tbsp Cocktail cherries and lemon balm
7-10 Tbsp Cling film and flour

Directions

1
Stir 100 ml milk, pudding powder and 75 g sugar until smooth. Bring 700 ml milk and advocaat to the boil in a saucepan. Stir in the pudding powder and bring to the boil again while stirring continuously. Pour into a bowl, cover directly with cling film and allow to cool at room temperature. Store 250 g butter also at room temperature. Beat the remaining butter, salt, vanillin sugar and remaining sugar with the whisk of the hand mixer until foamy.
2
Stir in the eggs bit by bit. Mix flour, starch and baking powder and stir into the fat egg mass. Stir in the remaining milk. Fill the dough into a well greased springform pan (26 cm Ø) sprinkled with flour and with a tube bottom insert. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 30-40 minutes. In the meantime chop the pistachios very finely. Take the cake out of the oven, place it on a grid and let it cool down a little. Remove from the tin and let it cool down. Cut the base 2x. Spread the bottom and middle cake base with jam. Whip butter with the whisk of the hand mixer until thick and creamy white. Stir the pudding into the butter by the spoonful.
3
Take the cake out of the oven, place it on a grid and let it cool down a little. Remove from the tin and let it cool down. Cut the base 2x. Spread the bottom and middle cake base with jam. Whip butter with the whisk of the hand mixer until thick and creamy white. Stir the pudding into the butter by the spoonful. Spread 1/4 of the buttercream on the bottom base and place the middle base on top. Spread the second quarter of the buttercream on top and place the lid on top. Spread the rest of the cream on the wreath. Sprinkle with pistachios and refrigerate for about 1 hour. Serve decorated as desired with cocktail cherries and lemon balm. Makes about 24 pieces
4
Spread 1/4 of the buttercream on the bottom base and place the middle base on top. Spread the second quarter of the buttercream on top and place the lid on top. Spread the rest of the cream on the wreath. Sprinkle with pistachios and refrigerate for about 1 hour. Serve decorated as desired with cocktail cherries and lemon balm. Makes about 24 pieces
5
waiting time approx. 2 hours