Strawberry Buttercream Wreath

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Cream 125 g butter, 100 g sugar and 1 sachet vanilla sugar. Stir in the eggs one after the other and stir the mixture until very creamy. Mix flour, starch, lemon zest and baking powder, sieve onto the fat egg mixture and stir in 2-3 tablespoons of milk.

2. 2

   Grease a Frankfurter-Kranz baking tin (2 1/2 litres capacity and 26 cm Ø) and sprinkle with breadcrumbs. Pour the dough into the form and bake in the preheated oven (electric cooker: 175°C/ gas: level 2) for approx. 45 minutes.

3. 3

   Let the ring cake cool down. Mix 4 tablespoons of milk, pudding powder and 2 tablespoons of sugar. Bring the remaining milk to the boil, stir in the pudding powder and bring to the boil again. Wash, clean and puree 250 g strawberries.

4. 4

   Stir the puree into the warm pudding and let it cool down covered with foil. Cream the rest of the softened butter (must have the same temperature as the pudding, as the butter cream curdles easily) and the remaining sugar.

5. 5

   Stir in the pudding well by the spoonful. Once the pudding is mixed in, do not stir any more. Cut the ring cake twice horizontally. Spread half of the cream on the 2 lower rings and place the cake on top of each other.

6. 6

   Spread the remaining cream all around the wavy wreath and refrigerate for about 1 hour. Whip the cream and remaining vanilla sugar until stiff, use a piping bag to squirt it onto the wreath in curls. Halve the remaining strawberries and place on the wreath.

7. 7

   Press the brittle to the edge of the cake and serve decorated with the leaves. Results in about 16 pieces.