Milan Mascarpone wreath
easy
75 mins
75 mins
Ingredients
- 150 g butter/margarine
- 1 pinch sel, 200 g de sucre
- 3 packages Vanillin sugar
- 5 Eggs (Gr. M)
- 225 g Flour
- 75 g Cornstarch
- 1 package Baking Powder
- 150 g Amarettini
- 7-10 Tbsp (Italian almond biscuits)
- 7-10 Tbsp Fat and breadcrumbs
- 375 g + 125 g whipped cream
- 2 packages Cream stabiliser
- 500 g Mascarpone
- 7-10 Tbsp (ital. cream cheese)
- 4 TABLESPOONS Strawberry Jam
- 4-5 Strawberries
- 1 TABLESPOON Sugar crystals
Directions
- 1
Beat the fat, salt, sugar and 1 packet of vanilla sugar until fluffy. Stir in the eggs one by one. Mix flour, starch and baking powder and stir in. Fold in half the Amarettini
- 2
Pour the dough into a well-greased wreath cake tin (2.5 l capacity; 26 cm Ø) sprinkled with breadcrumbs. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for 30-35 minutes. Allow to cool down
- 3
Whip 375 g cream until stiff. Sprinkle in 2 sachets of vanilla sugar and cream setting agent. Stir into the mascarpone in portions
- 4
Cut the bottom 3 times. Spread the bottom bottom with jam, place the second bottom on top, spread with 1/3 cream. Place the third base on top, spread with 1/3 cream and place the last base on top. Spread the wreath with the rest of the cream
- 5
Crumble the rest of the amarettini, except for 7 for decoration, and press them against the wreath. Wash, clean and pat dry the strawberries. Whip 125 g cream until stiff and fill into a piping bag with star-shaped spout. Spray tuffs onto the wreath. Decorate with strawberries, Amarettini and sugar crystals
Nutrition Facts
400 kcal
34 g
27 g
5 g
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