Marzipan-nougat wreath

Ingredients

Directions

1. 1

   Remove the nougat from the packet and refrigerate for 10-15 minutes. Roast the hazelnuts in a pan without fat, take them out and let them cool down. Cut marzipan and nougat into cubes. Cream fat, sugar, vanillin sugar and salt.

2. 2

   Gradually add the eggs and 4-5 tablespoons of flour in alternation. Add bitter almond oil and cream. Mix remaining flour and baking powder and stir in. Fold in nuts, nougat and marzipan. Put the dough into a greased springform pan with breadcrumbs and a tube bottom insert and smooth it down.

3. 3

   Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for about 1 hour. Cover if necessary approx. 10 minutes before the end of the baking time. Leave the cake to cool in the mould for 10-15 minutes, then turn out of the mould and let it cool down on a cake rack.

4. 4

   Roast the hazelnut flakes in a pan without fat, remove and let them cool down. Heat apricot jam, pass through a sieve and spread a thin layer of apricot jam on the top of the wreath. Sprinkle with hazelnut flakes and icing sugar.

5. 5

   Serve the wreath with whipped cream. Results in about 18 slices.