Spice Cake Wreath
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 10 hrs 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
For the dough:
- 200 g inerbread hearts, filled (edelherb)
- 250 g butter or mararine
- 250 grams sugar
- 1 point vanilla sugar
- 4 medium egg (s)
- 500 g flour (wheat flour)
- 2 teaspoons baking soda
- 0.5 teaspoon ½ cinnamon, ground
- 3 pinches clove (s), ground
- 1 small Glass applesauce
- 200 g apricot jam, for apricotin
- 100 ml orange juice, for soaking
For the cast:
- 150 g couverture, semi-dark
For decoration:
- Sweets (jelly oranges)
- 20 g hazelnuts, roasted, shaved
Print Recipe
Pin Recipe Instructions
- Finely chop the gingerbread hearts for the batter. Mix butter or margarine with a hand mixer with a whisk on the highest setting until smooth. Gradually stir in the sugar and vanillin sugar, stir until a bond is formed. Gradually stir in the eggs (each egg about 1/2 minute).
- Mix the flour with baking soda, cinnamon and cloves, sieve and stir in portions on a medium heat. Stir in applesauce and chopped gingerbread hearts. Fill the dough into a springform pan with a tube base (diameter 26 cm, greased) and smooth it out. Put the tin on the wire rack in the oven.
- Top / bottom heat: around 180 ° C
- Hot air: about 160 ° C
- Gas: level 2 - 3
- Baking time: approx. 50 min
- After baking, let the cake stand in the pan for 10 minutes.
- To apricot, strain the jam through a sieve and heat it in a saucepan. Turn the cake out onto a wire rack, prick it tightly with a kebab skewer, soak it immediately with orange juice and spread it thickly with the hot jam. Let the cake cool down.
- For the topping, roughly chop the couverture and stir in a small saucepan in a water bath over low heat to a smooth mass.
- If you like, cover half of the jelly oranges with glaze and place on baking paper. Cover the cake with the rest of the topping; Sprinkle immediately with hazelnuts and garnish with the jelly oranges. Let the casting solidify.
- Tip: The spice cake wreath will be nice and juicy if you let it steep for 1 - 2 days. If you like, garnish the wreath with filled gingerbread hearts instead of jelly oranges.
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