Advent Wreath

Summary

Ingredients

• 125 g butter, soft
• 100 g suar
• 75 g flour
• 50 g cornstarch
• 1 packet vanilla sugar
• 1 egg (s)
• 2 egg (s), separated
• 1 tablespoon rum
• 1 ½ teaspoon baking powder
• 100 g couverture
• 25 g coconut fat
• apricot jam
• marzipan
• Food coloring, red and yellow
• 4 biscuit (s) (butter cookies), from the Christmas bakery

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Instructions

1. Beat the soft butter until foamy. Add sugar, vanilla sugar, 1 egg, 2 egg yolks, and rum. Beat until light and fluffy.
2. Mix flour, cornstarch, and baking powder together. Add to the butter mixture one tablespoon at a time, stirring. Beat the 2 egg whites until stiff peaks form, then fold into the batter.
3. Line an 18 cm (7 inch) springform pan with baking paper. Spread 1 tablespoon of batter evenly on the base. Place the pan under a broiler on high, positioned 20 cm (8 inches) from the heat. Broil for 2-3 minutes until light brown. Remove and spread another tablespoon of batter on top. Repeat this process (broiling for 2-3 minutes, then adding batter) until all batter is used.
4. Heat the apricot jam until warm, then spread it evenly over the hot cake.
5. Use a glass to cut out a ring from the center of the cake, creating a wreath shape.
6. Melt the chocolate and coconut fat together in a double boiler, stirring until smooth. Allow the cake to cool completely, then cover it with the chocolate mixture.
7. Divide the marzipan into portions. Color one portion red and another yellow. Shape the red marzipan into small candles and the yellow into thin wicks. Attach the candles to butter biscuits, then place the decorated biscuits on the chocolate icing while it is still slightly liquid.