Elegant berry wreath cake

Name: Elegant berry wreath cake
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 12
Cuisine: Global
Ingredients: 500 grams pack natural marzipan; 3 Tbsps apricot jam, warmed and sieved; 400 grams icing sugar; 2 egg whites; 1 egg white; 50 grams golden caster sugar; 1 small several eucalyptus sprigs er-leaf varieties look best); 1 leave plenty of fresh bay in sprigs if possible; 100 grams cranberries, defrosted if frozen

Elegant berry wreath cake requires about 3 hours and 30 minutes from start to finish. This recipe serves 12. Watching your figure? This gluten free, dairy free, and lacto ovo vegetarian recipe has 364 calories, 5g of protein, and 11g of fat per serving. A mixture of egg white, apricot jam, several eucalyptus sprigs, and a handful of other ingredients are all it takes to make this recipe so tasty. Users who liked this recipe also liked Elegant Berry Trifle, Elegant Fresh Berry Tart, and Winter Berry Salad Wreath with Lemon Poppyseed Dressing.

Instructions

MAKE A RING-SHAPED CAKE: Prepare Hot toddy fruitcake mix (recipe opposite), then grease and double-line a 23cm round, deep cake tin. Peel off the label from an empty 400g can and wash well. Butter the outside of the can and wrap in non-stick baking paper. Fill the can one-third full with baking beans, rice or dried pulses (to weigh it down), then position in the middle of the tin. Spoon the cake mix around the ring, then smooth the top.

Ingredients you will need

Cake Mix

Butter

Beans

Fruit

Rice

Wrap

Equipment you will use

Baking Paper

Cake Form

Bake at 160C/fan 140C/gas 3 for 1 hrs, then turn down to 140C/fan 120C/gas 1 and bake for another hour or until a skewer comes out clean.

Equipment you will use

Oven

Skewers

While the cake is still warm, use the skewer to pepper the cake with holes, poking it all the way down. Dissolve the sugar in the tea, add the whisky or orange juice, then spoon over the surface. If youre making the cake ahead of time, feed it with a fresh swig of hot toddy every week, but take care not to make the cake soggy. Can be kept for a month well-wrapped in an airtight container in a cool, dry place. If short on time, the cake can be made the same day that you decorate it.

Ingredients you will need

Orange Juice

Pepper

Whiskey

Sugar

Tea

Equipment you will use

Skewers

To decorate, lightly beat the egg white, then put the caster sugar on a flat plate or tray. Dip the tips of the leaves into the egg white, shake off any excess, then dip into the sugar to coat. Leave to dry while you cover the cake with marzipan. If your cranberries are frozen, leave them on a few sheets of kitchen towel at this stage to thaw and dry out, or the juice will run into the icing.

Ingredients you will need

Sugar

Cranberries

Egg Whites

Marzipan

Icing

Juice

Dip

Equipment you will use

Kitchen Towels

Roll the marzipan to a 23cm circle, shaping it into a round with your hands. Alternatively, roll the marzipan a little larger than you need, then cut a round using the cake tins base as a guide. Turn the marzipan over.

Ingredients you will need

Marzipan

Base

Roll

Brush the top of the cake with jam, then put it, jam side down, on the marzipan.

Ingredients you will need

Marzipan

Jam

Make the hole in the middle. Using the can, push through the hole in the centre of the cake and punch out excess marzipan this is the easiest way to make sure the hole in the covering matches hole in the cake. Turn cake right way up and sit on a cake plate.

Ingredients you will need

Marzipan

Punch

Sieve the icing sugar, then beat with the egg white until thick and smooth.

Ingredients you will need

Powdered Sugar

Egg Whites

Equipment you will use

Sieve

Spread over the marzipan with a palette knife, then decorate the top with cranberries, bay leaves and the frosted eucalyptus sprigs. Leave to set overnight before cutting. Can be decorated up to a day ahead. Keep cake wrapped in foil up to the icing.

Ingredients you will need

Cranberries

Bay Leaves

Marzipan

Spread

Icing

Equipment you will use

Palette Knife

Aluminum Foil

Equipment

Ingredients

Servings:

500grams

pack natural marzipan 3Tbsps

apricot jam, warmed and sieved 400grams

icing sugar 2

egg whites 1

egg white 50grams

golden caster sugar 1small

several eucalyptus sprigs er-leaf varieties look best)1leave

plenty of fresh bay in sprigs if possible 100grams

cranberries, defrosted if frozen

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.