Espresso butter cream wreath

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
3 1

Ingredients

Servings: 20
  • 7-10 Tbsp 1 1⁄2 Pack of custard powder vanilla (for cooking)
  • 125 g + 250 g sugar
  • 150 ml + 600 ml milk
  • 3 TABLESPOONS + some espresso powder (instant)
  • 7-10 Tbsp Fat and flour
  • 250 g + 300 g soft butter
  • 1 package Vanillin sugar
  • 7-10 Tbsp Salt
  • 5 Eggs (Gr. M)
  • 350 g Flour
  • 75 g Cornstarch
  • 1 package Baking Powder
  • 100 g ripened cream
  • 4 TABLESPOONS Espresso
  • 250 g Currant Jelly
  • 1 TEASPOON coffee beans
  • 50 g Dark chocolate coating
  • 7-10 Tbsp Cling film
  • 1 small freezer bag
  • baking paper

Directions

  1. 1

    Mix pudding powder, 125 g sugar and 150 ml milk. Boil 600 ml milk. Stir in pudding powder and simmer for about 1 minute while stirring. Remove from heat and stir in 3 tbsp. espresso powder. Place cling film directly on the pudding and let the pudding cool down.

  2. 2

    Grease a springform pan with a tube bottom insert (26 cm Ø) and dust with flour. Cream 250 g butter, 250 g sugar, vanilla sugar and 1 pinch of salt. Stir in eggs one after the other. Mix flour, starch and baking powder, alternating with the sour cream.

  3. 3

    Paint into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 50 minutes. Let them cool down.

  4. 4

    Whip 300 g butter for about 15 minutes until creamy. Stir in the pudding by the spoonful.

  5. 5

    Cut the cake twice horizontally. Sprinkle the bottom 2 cake layers with 2 tablespoons of espresso each. Stir the jelly until smooth and spread on the lower cake base. Spread with 1⁄4 buttercream and spread the 2nd cake layer.

  6. 6

    Put the floor on top. Spread with 1⁄4 cream, place 3rd floor on top. Pour approx. 3 tbsp. cream into a piping bag with star-shaped spout (do not refrigerate). Spread the remaining cream on the wreath and put at least

  7. 7

    Chill for 2 hours.

  8. 8

    Crush coffee beans in a mortar. Chop the chocolate coating and melt in a hot water bath. Pour into a freezer bag and cut off a very small corner at the bottom. Spray small chocolate spots on a piece of baking paper.

  9. 9

    Sprinkle with the crushed coffee beans and leave to dry.

  10. 10

    Decorate the wreath with buttercream tuffs and chocolate dots. Dust with a little espresso powder.

Nutrition Facts

KCAL
470 kcal
CARBS
48 g
FATS
27 g
PROTEINS
6 g