A popular dessert is prepared on the principle of a cupcake, so it should be baked in a special form. If you don't have one, use a regular cake mold. In this case, it is no longer worth calling it a wreath, but otherwise the taste remains the same.
Ingredients
- Flour - 230 g
- Sugar - 120 g
- Chicken eggs - 6 pieces
- Baking powder dough - 0,5 tsp.
- Butter - 180 g
- Starch - 2 art.l.
- Salt - 0,25 tsp.
- Orange peel - 0,5 tsp.
- Milk - 1,5 glasses
- Sour cream (bold) – 350 g
- Butter - 300 g
- Egg yolks - 3 pieces
- Vanilla Essence - 2 drops
- Powdered sugar - 200 g
- Sugar - 150 g
- Jam (cherry) – 200 g
Step-by-step cooking recipe
Mix flour, baking powder, zest, starch and salt.
In a separate container, whisk the soft butter with sugar until white.
Continuing to beat, add one egg at a time.
Add the blank from the dry ingredients and mix.
Put the dough in a greased cake pan and bake for 35 minutes in an oven preheated to 180 degrees.
Put the finished cupcake to cool on the grill.
Rub the yolks with sugar until white.
In a small ladle, bring the milk to a boil, remove from heat.
Mix a small amount of milk with the yolks.
Pour the resulting billet into the rest of the milk, stirring continuously with a whisk.
Put the ladle with the milk-egg mixture on the fire and warm it over low heat for 10-12 minutes. As a result, the mass should thicken.
Remove the finished cream from the heat, cover with a lid and leave to cool at room temperature.
Beat softened butter until white.
In small portions, add the beaten butter to the cream preparation, stirring constantly.
Separately, whisk the cooled sour cream with powdered sugar and vanilla essence.
Chop the hazelnuts and fry in a dry frying pan for 3-4 minutes.
Melt the sugar in another pan. Pour in the water and boil for 2 minutes.
Add the chopped hazelnuts and cook for 2-3 minutes.
Put the mass of caramel and hazelnuts in a thin layer on baking paper.
After it cools down, just crumple the paper and it will fall behind.
Cut the cooled cupcake crosswise into three parts.
Put the first part on a plate and smear with jam.
Lay out the second part of the cake and smear with butter cream.
Put the third blank on top, smear with sour cream on all sides.
Sprinkle the hazelnuts in caramel on all sides.
On top of the remnants of sour cream, plant 18 roses. Put one cherry on each rose.
