(10-15 pers.)
Wreath cake:
• 750 g Marzipan • 225 g sifted icing sugar • 60 g pasteurised egg whites • 6 tsp. Fine Licorice Powder
Mix the marzipan, Fine Licorice Powder and icing sugar well (use an electric whisk with a dough hook if necessary). Gradually add the egg whites. Refrigerate until firm and easy to roll. Preheat the oven to 190°C. Roll the marzipan into bars. Make each stick 2 cm shorter than the previous one (for example, 8 cm, 6 cm, 4 cm, etc.) Assemble each bar to form a circle. Shape the bars slightly triangular at the top (if the dough sticks, dip your fingers in cold water). Then give the triangular tops a light tap with a baking pan or large chopping board. Continue until the mixture is used up. Bake the circles in the preheated oven on a baking tray lined with baking paper (or a silicone tray) for 15 minutes. When 15 minutes have passed, place an extra baking tray under the baking tray that is in the oven (this is to prevent the bottoms from baking too much). The circles bake for a further 5-10 minutes. When the circles have cooled, decorate them with icing. Then assemble the circles to form a Wreath cake.
Egg white icing:
• 75 g sifted icing sugar • 30 g pasteurised egg white
Beat the egg whites and icing sugar well together. Pour the mixture into a piping bag. Cut a very small hole in the bag and decorate the wreath cake.
Decorate:
• Edible gold (Magasin MAD & VIN) (must be approved for food use) • Raw Licorice Powder
Decorate at the end with Raw Licorice Powder and gold.