Jam Wreaths

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If you have a good piping bag, it does not take long to make these cakes. The dough is very easy to handle, and since you fill “gaps” with a little dough and jam it holds the cakes nicely gathered during baking.

Preparation: about 35 min.
Cooking time: about 8 min.
Oven temperature: 200° C /390° F

What you need for about 75 wreaths:
200 g [0,45 lb] butter or margarine
2 dl [7 fl oz] sifted icing sugar
1 egg yolk
1 dl [3,5 fl oz] almonds
about 4 dl [14 fl oz] flour (about 250 g)
filling:
about 1 dl [3,5 fl oz] raspberry jam

This is what you do

[1] Let the butter soften at room temperature, Ca 1 hour.

[2] Beat the butter until light and fluffy. Add the icing sugar and stir until frothy and smooth.

[3] Stir in the egg yolk.

[4] Blanch the almonds and grind them.

[5] Preheat the oven to 200° C / 390° F

[6] Add the almonds.

[7] Add the flour and work quickly into a smooth dough.

[8] Fill the piping bag with a little dough at a time. Pipe wreaths directly on greased baking sheets. Add a small dollop of dough in the center of each circle then add a dollop of jam.

[9] Bake cakes in the oven at about 200° C / 390° F for about 8 minutes or until the wreaths are nice and golden in colour.

[10] Loosen them gently from the plate but leave them there for a few a few minutes before moving them to a grid covered with greaseproof paper.

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