Marbled coffee wreath

Name: Marbled coffee wreath
Cook time: 30 min
Total time: 30 min
Yield: 16
Ingredients: 2 TABLESPOONS Espresso powder (instant); 7-10 Tbsp Fat and flour; 250 g soft butter/margarine; 250 g + 1 tablespoon of sugar; 2 packages Vanillin sugar; 7-10 Tbsp Salt; 4 Eggs (Gr. M); 300 g Flour; 2 coated Tsp Baking Powder; 100 g Whipped cream; 1 coated tablespoon cocoa; 7-10 Tbsp Icing sugar; 7-10 Tbsp Candles

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 16

2 TABLESPOONS Espresso powder (instant)
7-10 Tbsp Fat and flour
250 g soft butter/margarine
250 g + 1 tablespoon of sugar
2 packages Vanillin sugar
7-10 Tbsp Salt
4 Eggs (Gr. M)
300 g Flour
2 coated Tsp Baking Powder
100 g Whipped cream
1 coated tablespoon cocoa
7-10 Tbsp Icing sugar
7-10 Tbsp Candles

Directions

1
Mix espresso powder and 3 tablespoons of hot water, cool down. Grease the pancake tin (approx. 24 cm Ø; approx. 1 3/4 l capacity), dust with flour
2
Cream fat, 250 g sugar, 1 vanillin sugar and 1 pinch of salt. Stir in the eggs one by one. Mix flour and baking powder and stir in briefly, alternating with the cream
3
Cut the dough in half. Stir espresso, 1 tablespoon sugar, 1 vanilla sugar and cocoa briefly under one half. Alternately fill 2-3 tbsp. light and dark dough into the mould. Use a fork to draw the dough spirally, creating a marble pattern. Brush smooth
4
Bake in the preheated oven (electric oven: 200 °C/circulating air:175 °C/gas: level 3) for approx. 1 hour (cover after approx. 30 minutes if necessary). Leave to cool in the mould for approx. 10 minutes. Then turn out of the tin and let it cool completely. Dust with icing sugar and decorate with candles
5
You can also bake the dough in 4 small moulds (approx. 12 cm Ø). The baking time will then be reduced to approx. 30 minutes