Gingerbread wreath with chocolate icing
easy
60 mins
60 mins
Ingredients
- 150 g Butter or margarine
- 200 g Sugar
- 1 pinch Salt
- 1 package Vanillin sugar
- 5 Eggs (size M)
- 100 g Marzipan raw mass
- 225 g Flour
- 75 g Cornstarch
- 75 g crushed almonds
- 2 TEASPOONS Gingerbread spice
- 1 package Baking Powder
- 100 ml Milk
- 200 g mixed candied fruit
- 2 TABLESPOONS Rum
- 200 g Dark chocolate coating
- 100 g Whipped cream
- 15 g Coconut oil
- 60 Almond kernels without skin
- 10 candied cherries
- 7-10 Tbsp Fat and flour
Directions
- 1
Cream fat, sugar, salt and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other and grate marzipan into it. Mix flour, starch, ground almonds, gingerbread spice and baking powder. Alternately stir the milk into the fat egg mass. Coarsely chop the fruits and fold into the dough together with the rum. Fill the dough into a greased Savarin mould (26 cm Ø), dust with flour and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes
- 2
Remove the cake from the oven and place it on a cake rack. Let it cool down a little, turn out of the tin and let it cool down
- 3
Melt the chocolate coating, cream and coconut oil in a pot while stirring. Let it cool down a bit and cover the cake with it
- 4
Place whole almonds as flowers on the cake, press lightly. Place one cherry in the middle of each flower. Put the cake in a cool place until the chocolate icing has set
- 5
waiting time approx. 1 1/2 hours
Nutrition Facts
320 kcal
35 g
17 g
5 g
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