Milanese wreath

Name: Milanese wreath
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 150 g Butter or margarine; 1 pinch Salt; 200 g Sugar; 3 packages Vanillin sugar; 5 Eggs (size M); 225 g Flour; 75 g Cornstarch; 1 package Baking Powder; 2 packages (75 g each) Amarettini; 500 g Mascarpone (Italian soft cheese); 500 g Whipped cream; 2 packages Cream stabiliser; 75 g Strawberry Jam; 4-5 Strawberries; 1 TABLESPOON Sugar crystals; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

150 g Butter or margarine
1 pinch Salt
200 g Sugar
3 packages Vanillin sugar
5 Eggs (size M)
225 g Flour
75 g Cornstarch
1 package Baking Powder
2 packages (75 g each) Amarettini
500 g Mascarpone (Italian soft cheese)
500 g Whipped cream
2 packages Cream stabiliser
75 g Strawberry Jam
4-5 Strawberries
1 TABLESPOON Sugar crystals
7-10 Tbsp Fat and breadcrumbs

Directions

1
Place the fat, salt, sugar and a packet of vanilla sugar in a mixing bowl and whisk until frothy. Stir in the eggs bit by bit. Mix flour, cornstarch and baking powder, add and stir in.
2
Carefully fold 1 pack of Amarettinis into the dough. Pour the dough into a well greased, breadcrumbed ring cake tin (2.5 litres capacity) and smooth it down. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 30-35 minutes.
3
Take the cake out of the oven, let it cool down on a cake rack for about 15 minutes, turn out of the tin and let it cool down completely. Cut the cooled cake 3 times. Put the mascarpone into a mixing bowl.
4
Whip 1 1/2 cup of cream. Mix the remaining vanilla sugar and cream setting agent and let it trickle into the whipped cream while stirring and whip until stiff. Carefully stir the whipped cream into the mascarpone in 4 portions with a whisk.
5
Spread the bottom cake layer with jam, place the second layer on top and spread with mascarpone cream. Place the third base on top and spread with mascarpone cream. Place the lid on top and spread the entire wreath with the remaining mascarpone cream.
6
Put 7 of the remaining amarettinis aside for decoration. Crumble the remaining amarettinis and carefully press them against the wreath. Wash the strawberries, dab dry and cut in half. Whip the rest of the whipped cream until stiff, fill into a piping bag with star-shaped spout.
7
Spray tuffs on the wreath and decorate with one Amarettini and 1/2 strawberry each. Sprinkle with sugar crystals as desired. Results in about 20 pieces.