Orange wreath with peanut brittle

Name: Orange wreath with peanut brittle
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 1 (approx. 200 g) medium size untreated orange; 250 g Butter or margarine; 250 g Sugar; 1 package Vanillin sugar; 4 Eggs (size M); 250 g Flour; 50 g Cornstarch; 1 package Baking Powder; 7-10 Tbsp Fat and flour; 150 g Sugar; 150 g Peanuts; 7-10 Tbsp Aluminium foil and oil; 375 ml Orange juice; 125 g Sugar; 20 g Pudding powder; 7-10 Tbsp "Vanilla flavored"; 3 Egg Yolk; 375 g Butter or margarine; 2 TABLESPOONS Orange liqueur; 200 g Orange marmalade; 7-10 Tbsp Mint; 7-10 Tbsp Fat and flour; 7-10 Tbsp Oil and aluminium foil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

1 (approx. 200 g) medium size untreated orange
250 g Butter or margarine
250 g Sugar
1 package Vanillin sugar
4 Eggs (size M)
250 g Flour
50 g Cornstarch
1 package Baking Powder
7-10 Tbsp Fat and flour
150 g Sugar
150 g Peanuts
7-10 Tbsp Aluminium foil and oil
375 ml Orange juice
125 g Sugar
20 g Pudding powder
7-10 Tbsp "Vanilla flavored"
3 Egg Yolk
375 g Butter or margarine
2 TABLESPOONS Orange liqueur
200 g Orange marmalade
7-10 Tbsp Mint
7-10 Tbsp Fat and flour
7-10 Tbsp Oil and aluminium foil

Directions

1
Wash the orange with hot water, dab dry and rub the peel. Cream fat, sugar, vanilla sugar and half of the orange peel. Add the eggs one after the other. Mix flour, cornstarch and baking powder, sieve onto the fat-egg mixture and fold in. Grease a tube bottom mould (26 cm Ø), dust with flour and pour in the dough evenly. Bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 45 minutes. Then leave to rest for approx. 10 minutes, turn out and allow to cool.
2
In the meantime, lightly caramelise sugar in a pan for the brittle. Add the peanuts, mix carefully with the caramel, place on oiled aluminium foil and allow to cool. For the cream, boil up about 2/3 of the orange juice with the sugar and the remaining orange peel. Mix the remaining orange juice with the pudding powder and the egg yolks until smooth. Stir into the boiling orange juice and let it boil up briefly. Let it cool down. Stir the fat until foamy. Gradually stir in the orange liqueur and the cooled orange mixture. Heat up the orange marmalade in a pot. Cut the wreath twice. Spread 1. base with approx. 2/3 of the orange marmalade and 2. base with approx. 1/3 of the buttercream. Put the wreath together and spread the remaining buttercream all around.
3
Gradually stir in the orange liqueur and the cooled orange mixture. Heat up the orange marmalade in a pot. Cut the wreath twice. Spread 1. base with approx. 2/3 of the orange marmalade and 2. base with approx. 1/3 of the buttercream. Put the wreath together and spread the remaining buttercream all around. Put in a cool place for at least 1 hour. Finely chop the peanut brittle. Peel the grated orange so that the white skin is completely removed. Cut out the fillets from the parting skins. Coat the fillets with the remaining orange marmalade. Sprinkle the brittle on the wreath. Decorate with orange filets and mint
4
Put in a cool place for at least 1 hour. Finely chop the peanut brittle. Peel the grated orange so that the white skin is completely removed. Cut out the fillets from the parting skins. Coat the fillets with the remaining orange marmalade. Sprinkle the brittle on the wreath. Decorate with orange filets and mint
5
Results in about 16 pieces