Wreath with Touch of Christmas

Short explanation

1. Kruidennootjes = small gingerbread cookies Boerencakemeel = a kind of sand cake flour

get to work

1. Put the Amandelspijs in a bowl and finely crumble it with the help of a fork. It works best when the Amandelspijs is at room temperature. Add the sugar and the gentle butter. Beat this well so that a creamy mass is created.
2. Then add the eggs one after the other and beat them with. One after the other means that each egg has to be mixed well into the dough before the next one is added. After the last egg add the creme fraich and pound the whole thing for a few minutes so that it becomes an airy mass.
3. Then first add the flour, followed by a tablespoon of coffee liqueur and again briefly on a low level and mix. Drizzle the Kruiderkoekjes with a little coffee liqueur and fold into the batter.
4. Grease and flour the baking mold, then distribute the dough evenly in it and place the mold on the middle rack, set the temperature to 175 degrees and bake the cake for about 60 minutes at increasing temperature.
5. The cake is clear and nothing sticks on the stick test. Take out of the oven and let cool in the tin. During this time, the glaze can slowly be prepared.
6. 3 Put the gelatine sheet in water for 5 minutes to soften. Put 200g powdered sugar in a bowl (in a water bath), add 2 tablespoons white water and 2 tablespoons coffee liqueur to the powdered sugar and stir. There should be no lumps. Squeeze out the soaked gelatin, let it melt in a small saucepan over a low fire and then add the powdered sugar mixture and let it heat up briefly. Then put the finished glaze on the cooled wreath and let it cool down.
7. It is a wreath with a special taste and a Christmas touch. Let yourself be surprised!
8. p.s. this cake can of course also be made as a box cake …