Striped chocolate-almond wreath

Name: Striped chocolate-almond wreath
Cook time: 2 h
Total time: 2 h
Yield: 20
Ingredients: 60 g Baking chocolate; 280 g Butter or margarine; 350 g Sugar; 2 packages Vanillin sugar; 7-10 Tbsp Salt; 6 eggs ( size M ); 375 g Flour; 1 package Baking Powder; 2 TABLESPOONS Milk; 1 TABLESPOON Orange flavor; 2 TABLESPOONS Rum; 3 TABLESPOONS Cocoa powder; 1 TEASPOON Instant coffee powder; 1 knife tip Cinnamon; 7-10 Tbsp pulp of 1 vanilla pod; 7-10 Tbsp grated rind of 1/2 untreated lemon; 100 g chopped almonds; 300 g white chocolate; 100 g Milk chocolate; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 20

60 g Baking chocolate
280 g Butter or margarine
350 g Sugar
2 packages Vanillin sugar
7-10 Tbsp Salt
6 eggs ( size M )
375 g Flour
1 package Baking Powder
2 TABLESPOONS Milk
1 TABLESPOON Orange flavor
2 TABLESPOONS Rum
3 TABLESPOONS Cocoa powder
1 TEASPOON Instant coffee powder
1 knife tip Cinnamon
7-10 Tbsp pulp of 1 vanilla pod
7-10 Tbsp grated rind of 1/2 untreated lemon
100 g chopped almonds
300 g white chocolate
100 g Milk chocolate
7-10 Tbsp Fat and breadcrumbs

Directions

1
Coarsely chop the chocolate blocks. Cream 250 g fat, 250 g sugar, vanillin sugar and 1 pinch of salt with the whisks of the hand mixer. Stir in 4 eggs one after the other. Stir until the sugar is dissolved. Mix 300 g flour and baking powder and stir in. Halve the dough.
2
Stir milk and orange flavour into one half, rum and cocoa into the other half. Stir 30 g fat, 100 g sugar and 1 pinch of salt until creamy. Stir in 2 eggs one after the other. Stir in instant coffee, cinnamon, vanilla pulp and lemon zest. Mix 75 g flour and almonds. Stir in the flour mixture and the baking chocolate. Grease a ring cake tin (2.5 litres capacity) and sprinkle with breadcrumbs. Layer light-coloured dough, almond dough and chocolate dough one after the other. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Take out and let cool down. Break white and milk chocolate into pieces. First melt white chocolate, then milk chocolate over a warm water bath.
3
Layer light-coloured dough, almond dough and chocolate dough one after the other. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Take out and let cool down. Break white and milk chocolate into pieces. First melt white chocolate, then milk chocolate over a warm water bath. First cover the cake completely with white chocolate and let it lightly rise. Drizzle milk chocolate in strips over the cake. Let the chocolate dry
4
waiting time approx. 3 hours