Orange and chocolate wreath

Name: Orange and chocolate wreath
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 18
Ingredients: 4-5 Oranges; 100 g Dark chocolate; 200 g Butter; 350 g Sugar; 1 package Vanillin sugar; 4 Eggs (size M); 150 g Corn semolina (polenta); 150 g crushed almonds; 2 TABLESPOONS Maize starch; 1/2 package Baking Powder; 1 pinch Salt; 1 TABLESPOON crushed pistachio kernels; 7-10 Tbsp Fat and maize semolina

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 18

4-5 Oranges
100 g Dark chocolate
200 g Butter
350 g Sugar
1 package Vanillin sugar
4 Eggs (size M)
150 g Corn semolina (polenta)
150 g crushed almonds
2 TABLESPOONS Maize starch
1/2 package Baking Powder
1 pinch Salt
1 TABLESPOON crushed pistachio kernels
7-10 Tbsp Fat and maize semolina

Directions

1
Grease a ring mould (1.5 litres capacity; 25 cm Ø) and sprinkle with semolina. Peel 2 oranges so that the white skin is completely removed. Cut the oranges into slices and let them drip off on kitchen paper. Line the bottom of the mould with them
2
Roughly chop the chocolate. Cream butter, 200 g sugar and vanillin sugar. Separate 2 eggs. Stir in egg yolks and 2 eggs one after the other. Mix corn semolina, almonds, starch and baking powder, stir in briefly. Beat egg whites with salt until stiff. Carefully fold chocolate and beaten egg white into the dough. Put the dough into the mould and smooth it down. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-45 minutes. Cover the last 10 minutes if necessary.
3
Squeeze 2-3 oranges, measure 200 ml juice. Put juice and 150 g sugar in a pot. Bring to the boil and boil down over a mild heat for about 10 minutes until syrupy. Remove the wreath from the oven and let it rest for about 10 minutes. Turn out onto a cake rack and sprinkle evenly with the syrup, allow to cool. Sprinkle with pistachios
4
waiting time approx. 2 hours