Easy wreath cake
If you have about 25 minutes to spend in the kitchen, Easy wreath cake might be a great gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe to try. This recipe makes 10 servings with 378 calories, 4g of protein, and 8g of fat each. For $1.71 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. If you have bay leaves, cranberries, marzipan, and a few other ingredients on hand, you can make it. Plenty of people made this recipe, and 142 would say it hit the spot. It is brought to you by BBC Good Food. With a spoonacular score of 45%, this dish is pretty good. If you like this recipe, you might also like recipes such as Easy Cheesy Biscuits Wreath Appetizer, Stollen wreath cake, and Christmas wreath cake.
Servings: 10
Preparation duration: 25 minutes
Ingredients:
small bunch bay leaves
3 fresh cranberries
1 egg white, frothed with a fork
500g pack fondant icing sugar, sifted
300g marzipan
3 tbsp apricot or raspberry jam, warmed and sieved
small bunch sage
3 tbsp white caster sugar
Equipment:
palette knife
Cooking instruction summary:
Dip the cranberries in the egg white,then roll in caster sugar a few times untilwell coated. Leave to set (or use glacécherries instead, even easier and no needto frost with egg white). Brush just thetop of the cake with a little jam. Roll outthe marzipan to slightly larger than thetop of the cake, lay on top of the cake,press down and trim flush to the edgesof the cake.Mix a dribble of water at a time into thefondant icing sugar, until it’s a smooth, stiffconsistency that won’t run. Pile on thetop of the cake. Push to the edges witha palette knife so it eases down thesides a little. Make a wreath from thesage and bay, then add a few of thefrosted cranberries (or glacé cherriesif using instead).
Step by step:
1. Dip the cranberries in the egg white,then roll in caster sugar a few times untilwell coated. Leave to set (or use glacécherries instead, even easier and no needto frost with egg white).
2. Brush just thetop of the cake with a little jam.
3. Roll outthe marzipan to slightly larger than thetop of the cake, lay on top of the cake,press down and trim flush to the edgesof the cake.
4. Mix a dribble of water at a time into thefondant icing sugar, until it’s a smooth, stiffconsistency that won’t run. Pile on thetop of the cake. Push to the edges witha palette knife so it eases down thesides a little. Make a wreath from thesage and bay, then add a few of thefrosted cranberries (or glacé cherriesif using instead).
Nutrition Information:
covered percent of daily need
