Milanese Mascarpone Wreath

Ingredients for 1 servings:

• 150 g butter / margarine
• 1 pinch of salt
• 200 g sugar
• 1 packet of vanilla sugar
• 5 eggs (size M)
• 225 g flour
• 75 g cornstarch
• 1 packet of baking powder
• 150 g biscuits (amaretti biscuits)
• Fat and breadcrumbs (shape)
• 375 g whipped cream
• 2 packs of cream stiffener
• 2 packets of vanilla sugar
• 500 g mascarpone
• 4 tbsp jam, strawberry
• 1 tbsp granulated sugar
• 4 strawberries
• 125 g whipped cream

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 35 minutes; Total time approx. 5 hours 5 minutes

Beat the fat, salt, sugar, and 1 sachet of vanilla sugar until fluffy. Beat in the eggs one at a time. Mix the flour, starch, and baking powder and stir in. Fold in half of the amaretti biscuits. Pour the batter into a well-greased, breadcrumb-coated ring cake tin (2.5 l capacity; 26 cm Ø). Bake in a preheated oven (electric oven: 200 °C/ fan: 175 °C/ gas mark 3) for 30-35 minutes. Allow to cool. Whip 375 g of cream until stiff peaks form. Drizzle in 2 sachets of vanilla sugar and the cream stabilizer. Stir in portions of the mascarpone. Cut the base in half. Spread the jam on the bottom layer, place the second layer on top, and spread with 1/3 of the cream. Place the third layer on top, spread with 1/3 of the cream, and place the last layer on top. Spread the ring with the remaining cream. Crumble the remaining amaretti biscuits, except for 7 for decoration, and press them onto the wreath. Wash and hull the strawberries, and pat them dry. Whip 125g of cream until stiff and fill a piping bag with a star nozzle. Pipe tufts onto the wreath. Decorate with strawberries, amaretti biscuits, and sugar powder.