Stuffed poinsettia

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
3 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 12
  • 80 g Walnut halves
  • 50 g Marzipan raw mass
  • 150 g Butter
  • 175 g + 3 tablespoons sugar
  • 1 pinch Salt
  • 1 TABLESPOON Lemon juice
  • 3 Eggs (size M)
  • 150 g Flour
  • 1/2 package Baking Powder
  • 5 TABLESPOONS Milk
  • 5 sheets Gelatine
  • 400 g Double cream cream cheese
  • 200 ml Orange juice
  • 200 g Whipped cream
  • 1 package Vanillin sugar
  • 7-10 Tbsp grated peel of 1/2 untreated orange
  • 1 big orange
  • 7-10 Tbsp ground pistachios
  • 7-10 Tbsp Fat and breadcrumbs
  • 7-10 Tbsp oil-coated aluminium foil

Directions

  1. 1

    Grind 50 g walnuts. Finely dice the marzipan. Cream butter, 100 g sugar and marzipan. Add salt and lemon juice. Stir in the eggs one by one. Mix flour, baking powder and ground walnuts. Alternate briefly with the milk.

  2. 2

    Pour into a greased star-shaped dish (28 cm) sprinkled with breadcrumbs. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-45 minutes. Leave to cool in the mould for 10 minutes. Carefully turn out and let cool completely. Halve the star 1 time horizontally. For the cream, soak gelatine in cold water. Mix cream cheese, 75 g sugar and orange juice with the whisk of the hand mixer. Squeeze out the gelatine and dissolve it lukewarm.2 tablespoons of the cream. Stir the mixed gelatine into the rest of the cream. Whip cream and vanilla sugar until stiff. Fold into the cream when it begins to firm up. Spread 1/3 of the cream on the lower star base and chill for 20 minutes. Carefully place the star lid on top. Spread the rest of the cream on the star and all around.

  3. 3

    Squeeze out the gelatine and dissolve it lukewarm.2 tablespoons of the cream. Stir the mixed gelatine into the rest of the cream. Whip cream and vanilla sugar until stiff. Fold into the cream when it begins to firm up. Spread 1/3 of the cream on the lower star base and chill for 20 minutes. Carefully place the star lid on top. Spread the rest of the cream on the star and all around. Chill for about 1 hour. To decorate, mix orange zest and 1 tablespoon of sugar. Melt 2 tablespoons of sugar in a pan until golden brown. Mix 30 g walnut halves in it and spread it on aluminium foil coated with oil and let it cool down. Peel the orange so that the white skin is completely removed. Remove the fillets from the parting skins with a sharp knife. Serve the poinsettia decorated with caramelised walnuts, orange filets, sugared orange peel and ground pistachios.

  4. 4

    Chill for about 1 hour. To decorate, mix orange zest and 1 tablespoon of sugar. Melt 2 tablespoons of sugar in a pan until golden brown. Mix 30 g walnut halves in it and spread it on aluminium foil coated with oil and let it cool down. Peel the orange so that the white skin is completely removed. Remove the fillets from the parting skins with a sharp knife. Serve the poinsettia decorated with caramelised walnuts, orange filets, sugared orange peel and ground pistachios.

  5. 5

    waiting time approx. 2 1/4 hours

Nutrition Facts

KCAL
470 kcal
CARBS
35 g
FATS
32 g
PROTEINS
8 g