Poppy mascarpone wreath (type Frankfurter Kranz)

Name: Poppy mascarpone wreath (type Frankfurter Kranz)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 22
Ingredients: 150 g Butter; 2 packages Vanillin sugar; 1 pinch Salt; 325 g Sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 5 Eggs (size M); 225 g Flour; 75 g Cornstarch; 1 package Baking Powder; 5 TABLESPOONS Milk; 2 can(s) (425 ml each) Apricots; 3 sheets white gelatine; 750 g Edible quark (40 % fat); 500 g Mascarpone; 1 TABLESPOON Lemon juice; 250 g Whipped cream; 1/2 (125 g) Poppy seed bakery bag (ready-to-bake poppy seed filling); 1 TABLESPOON ground poppy seed; 7-10 Tbsp Fat and flour; 7-10 Tbsp Mint

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 22

150 g Butter
2 packages Vanillin sugar
1 pinch Salt
325 g Sugar
7-10 Tbsp grated rind of 1 untreated lemon
5 Eggs (size M)
225 g Flour
75 g Cornstarch
1 package Baking Powder
5 TABLESPOONS Milk
2 can(s) (425 ml each) Apricots
3 sheets white gelatine
750 g Edible quark (40 % fat)
500 g Mascarpone
1 TABLESPOON Lemon juice
250 g Whipped cream
1/2 (125 g) Poppy seed bakery bag (ready-to-bake poppy seed filling)
1 TABLESPOON ground poppy seed
7-10 Tbsp Fat and flour
7-10 Tbsp Mint

Directions

1
Cream butter, 1 packet of vanilla sugar, salt and 200 g sugar with the whisk of the hand mixer. Add lemon zest. Stir in the eggs one by one. Mix flour, starch and baking powder and stir in alternately with the milk. Fill the dough into a greased, flour-spread springform pan (26 cm Ø) with a tube bottom insert, smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes. Remove from the oven, place on a rack, let cool slightly.
2
Remove from the mould and allow to cool. In the meantime, drain the apricots well in a sieve. Soak the gelatine in cold water. Mix quark, 1 packet of vanillin sugar, mascarpone, 125 g sugar and lemon juice. Whip the cream until stiff. Cut the cooled base twice. Squeeze the gelatine and melt at low heat. Remove from the heat and slowly stir in 2 tablespoons of the mascarpone cream. Then let it run into the remaining mascarpone cream while stirring. Fold in the cream. Remove just under 1/4 of the cream, stir in the poppy seed baking. Spread a thin layer of the poppy seed mascarpone cream on the bottom layer. Put 12-14 apricots aside for decoration. Spread the remaining apricots on the cream, spread the remaining poppy seed mascarpone cream on top.
3
Then let it run into the remaining mascarpone cream while stirring. Fold in the cream. Remove just under 1/4 of the cream, stir in the poppy seed baking. Spread a thin layer of the poppy seed mascarpone cream on the bottom layer. Put 12-14 apricots aside for decoration. Spread the remaining apricots on the cream, spread the remaining poppy seed mascarpone cream on top. Place the middle base on top. Spread a thin layer of mascarpone cream on top and place the lid on top. Fill 3 tablespoons of the remaining mascarpone cream into a piping bag with star-shaped spout. Spread the remaining cream loosely on the wreath. Cut out stars from the apricots put aside. Decorate with tuffs, place apricot stars on top and sprinkle with poppy seeds. Chill for about 4 hours. Decorate with mint
4
Spread a thin layer of mascarpone cream on top and place the lid on top. Fill 3 tablespoons of the remaining mascarpone cream into a piping bag with star-shaped spout. Spread the remaining cream loosely on the wreath. Cut out stars from the apricots put aside. Decorate with tuffs, place apricot stars on top and sprinkle with poppy seeds. Chill for about 4 hours. Decorate with mint
5
waiting time approx. 5 1/2 hours