Lemon wreath with mascarpone cream

Name: Lemon wreath with mascarpone cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 18
Ingredients: 100 g Amarettini; 200 g soft butter or margarine; 350 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 6 Eggs (size M); 325 g Flour; 25 g Cornstarch; 3 TSP Baking Powder; 50 ml Milk; 7-10 Tbsp grated rind of 1 untreated lemon; 2 TABLESPOONS Lemon juice; 1 package Cream stabiliser; 250 g Mascarpone; 500 g Low-fat curd; 150 g Raspberry Jam; 1 TABLESPOON Icing sugar; 7-10 Tbsp Amarettini and lemon zests; 7-10 Tbsp Fat and flour

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 18

100 g Amarettini
200 g soft butter or margarine
350 g Sugar
2 packages Vanillin sugar
1 pinch Salt
6 Eggs (size M)
325 g Flour
25 g Cornstarch
3 TSP Baking Powder
50 ml Milk
7-10 Tbsp grated rind of 1 untreated lemon
2 TABLESPOONS Lemon juice
1 package Cream stabiliser
250 g Mascarpone
500 g Low-fat curd
150 g Raspberry Jam
1 TABLESPOON Icing sugar
7-10 Tbsp Amarettini and lemon zests
7-10 Tbsp Fat and flour

Directions

1
Roughly chop the Amarettini. Cream fat, 250 g sugar, 1 packet vanilla sugar and salt. Stir in the eggs one by one. Mix flour, starch and baking powder and stir in alternately with milk, lemon peel and juice. Finally fold in the Amarettini. Grease a springform pan with a tube bottom insert (26 cm Ø; 3 litres capacity; from Kaiser) and dust with flour.
2
Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-50 minutes. Cool in the tin for 15 minutes, remove the edge of the springform pan, turn out onto a cake rack. Let cool down for about 2 hours. Mix cream firmer with 1 sachet vanilla sugar. Mix mascarpone, quark and 100 g sugar with the whisk of the hand mixer until smooth. Allow the cream mixture to trickle in. Stir the jam until smooth. Halve the wreath once horizontally. Spread the bottom bottom with the jam. Fill approx. 1/4 of the cream into a piping bag with a star-shaped spout and chill.
3
Mix mascarpone, quark and 100 g sugar with the whisk of the hand mixer until smooth. Allow the cream mixture to trickle in. Stir the jam until smooth. Halve the wreath once horizontally. Spread the bottom bottom with the jam. Fill approx. 1/4 of the cream into a piping bag with a star-shaped spout and chill. Spread the rest of the cream evenly on the jam. Place the upper base on top. Chill for about 4 hours. Dust the wreath with icing sugar. Decorate with the rest of the cream, amarettini and lemon peel
4
Spread the rest of the cream evenly on the jam. Place the upper base on top. Chill for about 4 hours. Dust the wreath with icing sugar. Decorate with the rest of the cream, amarettini and lemon peel
5
waiting time approx. 2 hours