Florentine cherry wreath

Name: Florentine cherry wreath
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 7-10 Tbsp Fat and breadcrumbs; 150 g Florentine cookies; 250 g soft butter/margarine + 350 g soft butter, 260 g sugar; 7-10 Tbsp 1 p. vanillin sugar, 1 pinch of salt; 4 eggs , 250 g flour (Gr. M); 50 g crushed almonds; 50 g (15 g) + Plus one. tablespoons cornstarch; 3 deleted Tsp Baking Powder; 1 1/2 packs Pudding powder "Vanilla"; 3/4 l (370 ml) milk, 1 glass of cherries; 4 TABLESPOONS almond slivers, approx. 3 tbsp. chocolate shavings, possibly cocktail cherries and mint to decorate

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

7-10 Tbsp Fat and breadcrumbs
150 g Florentine cookies
250 g soft butter/margarine + 350 g soft butter, 260 g sugar
7-10 Tbsp 1 p. vanillin sugar, 1 pinch of salt
4 eggs , 250 g flour (Gr. M)
50 g crushed almonds
50 g (15 g) + Plus one. tablespoons cornstarch
3 deleted Tsp Baking Powder
1 1/2 packs Pudding powder "Vanilla"
3/4 l (370 ml) milk, 1 glass of cherries
4 TABLESPOONS almond slivers, approx. 3 tbsp. chocolate shavings, possibly cocktail cherries and mint to decorate

Directions

1
Grease a wreath mould (26 cm Ø, 2 l capacity) or springform pan with a tube sheet insert (26 cm Ø), sprinkle with breadcrumbs. Coarsely chop the Florentines, up to approx. 8 pieces. Cream 250 g fat, 200 g sugar, vanillin sugar and salt. Stir in the eggs one by one. Mix flour, ground almonds, 50 g starch and baking powder, stir in. Fold in chopped Florentines. Spread into the mould. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 50 minutes. Cool down for about 10 minutes, then remove from the mould and allow to cool
2
Mix pudding powder, 60 g sugar and 9 tbsp. milk. Boil up the rest of the milk. Stir in the pudding powder and simmer for about 1 minute while stirring. Cool down, stir more often
3
2 tablespoons cherry juice with 1 go. Tbsp. starch. Boil up the rest of the cherries with the juice. Stir in the starch, bring to the boil briefly. Cool down
4
Stir 350 g butter until creamy. Stir in the pudding by the spoonful. Slice wreath 2x horizontally. Spread the compote on the lower base. Place the 2nd base on top. Spread 1/3 butter cream on top. 3. place the bottom on top. Spread the wreath with the rest of the buttercream. Chill for about 2 hours.
5
Roast almond slivers without fat and let them cool down. Decorate the wreath with almonds, chocolate shavings, other Florentines, cherries etc.