Eggnog wreath

Ingredients for 1 servings:

• 5 eggs
• 200 g powdered sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 250 ml oil, neutral
• 250 g cream
• 125 g flour
• 125 g starch flour
• 1 packet of baking powder
• 600 ml milk
• 2 packets of vanilla pudding powder
• 400 ml egg liqueur
• 90 g powdered sugar
• 2 packets of vanilla sugar
• 250 g butter
• 1 orange(s), juice, for drizzling
• Orange zest(s)
• candied orange peel

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

delicate dough, aromatic buttercream

For the dough, beat the eggs, powdered sugar, 1 sachet of vanilla sugar, and salt until very creamy. Stir in the oil and cream. Mix the flour, cornstarch, and baking powder and stir in. Now pour the dough into a greased wreath pan and bake at 160°C for 40-50 minutes at a fan oven of 160°C. Then turn out of the pan and let cool. For the filling, beat 2 sachets of vanilla sugar, 6 tbsp of milk, the pudding powder, and 40g of powdered sugar. Bring the remaining milk to a boil with the egg liqueur. Stir in the pudding mix, bring to a boil briefly, and let cool, stirring several times to prevent a skin from forming. Beat the butter and 50g of powdered sugar until very creamy. Stir together the pudding mixture and the butter mixture, which should be the same temperature, and chill for 1 hour. Now cut the wreath in half horizontally twice. Wash the orange (preferably organic) in hot water and peel off the zest. Squeeze the orange juice and drizzle it over the cake layers. Spread 1/4 of the buttercream on each layer and then stack all the rings on top of each other. Spread the remaining cream all around and chill for about 1 hour. Finally, sprinkle the orange zest on top. If you have homemade candied orange peel, you should definitely use it as well (preferably coarsely ground). The flavor works wonderfully. For 16 slices, this contains approximately 560 kcal per serving.