Christmas wreath cake
- 2/3 cup (50g) flaked almonds, toasted
- 3/4 cup (165g) caster sugar
- 1/4 cup (60ml) water
- 2 tablespoon instant coffee
- 1/4 cup (60ml) boiling water
- 1 1/2 tablespoon coffee liqueur
- 600 millilitre thickened cream
- 2 1/2 cup (400g) pure icing sugar, sifted
- 500 gram mascarpone
- 50 gram dark chocolate
- 12 firm, glossy unsprayed leaves from garden
- store-bought chocolates, such as truffles
- unsprayed edible flowers, to decorate
- 250 gram chocolate chip biscuits
- 1 cup (100g) maltesers
- 50 gram butter, melted
- 1 tablespoon milk
Christmas wreath cake
- 1Grease a 24cm springform pan; line base and side with baking paper.
- 2Wrap a 9cm round ramekin (or other straight-sided round dish) with a double layer of plastic wrap; grease plastic and place in the centre of the pan.
- 3Line a baking tray with baking paper. Scatter the toasted almonds over the tray. Combine sugar and water in a small saucepan and stir over a low heat until the sugar has dissolved. Brush down the inside of the saucepan with a pastry brush dipped in water to dissolve all the sugar crystals. Bring to the boil, without stirring; boil, uncovered, for 8-10 minutes or until a rich toffee colour. Quickly drizzle the toffee over the almonds. Tilt the tray a few times to ensure it spreads evenly. Cool the praline.
- 4Combine the coffee and boiling water in a small jug. Stir to dissolve, then stir in liqueur.
- 5Coarsely chop the praline into small pieces or pulse in a food processor until finely chopped.
- 6Beat the cream and icing sugar in a large bowl with an electric mixer until soft peaks form. Fold in the mascarpone and praline, then fold in the coffee mixture until just combined. Spoon into the prepared pan and smooth the top. Transfer to the freezer for 4 hours or until frozen.
- 7Make biscuit base: Process the biscuits and Maltesers until coarse crumbs; add butter and milk, and process briefly to combine.
- 8Remove frozen ice-cream wreath and press biscuit mixture over the top of the ice-cream to form a smooth surface. Return to freezer and freeze overnight.
- 9Melt chocolate in microwave in 30-second bursts on 50% power, stirring between each burst. Paint melted chocolate onto underside of leaves, then refrigerate for 5 minutes.
- 10Paint a second layer on; refrigerated until chocolate is set. Carefully peel leaves away from chocolate.
- 11To serve, remove the ramekin and release the side from the pan (if necessary, rub outside of cake pan with a hot damp cloth). Place inverted serving plate on top of ice-cream and turn over. Top with truffles, chocolate leaves and edible flowers.
Suitable to freeze. Chocolate suitable to microwave.
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