John Myers
Ingredients for 1 servings:
- 250 g flour
- 250 g powdered sugar
- 3 packets of vanilla sugar
- 1 packet of baking powder
- 1 cup oil (approx. 120 ml)
- 1 cup eggnog (approx. 120 ml)
- 5 eggs
- Butter for the mold
- 1 packet of pudding powder (vanilla flavor)
- 1 cube of coconut oil
- 250 g butter
- 500 ml milk
- 140 g sugar
- 75 g sugar
- 1 tbsp butter
- 100 g almonds, chopped
- 1 jar apricot jam or jam of your choice
- 1 point cherry(s) (slicing cherries)
Instructions
Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 2 hours
For the pastry, sift the flour into a bowl. Add the other ingredients and mix well. This should form a pasty dough. Grease a Frankfurt wreath pan with butter and pour in the batter. Bake at 180°C (top/bottom heat) for approximately 50-60 minutes. For the buttercream, cook the pudding with the milk according to the package instructions, but add 100g more sugar. Once cooked, add the coconut oil and mix well. Let the pudding cool. Both the butter and pudding should be at room temperature. Then stir the pudding into the butter in portions. Cut the base into three horizontal pieces. Spread the cut side of the bottom layer with the apricot jam. Place the second layer on top and spread the buttercream over the cut side, then place the top layer on top. Now cover the entire wreath with the buttercream, reserving a little more for decoration. For the brittle, melt the butter in a pan over medium heat. Add the sugar and melt. Then add the chopped almonds and stir until golden brown, caramelizing. The brittle may clump slightly, but then break it up again in a mortar and pestle. Sprinkle the entire wreath with the cooled brittle. Now, using a piping bag fitted with a star nozzle, pipe a dot on top of each wreath piece. Place the cherries on top of the dots (hole facing down). Refrigerate the wreath for one day.
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