Adventskranz - advent wreath

Description

Over the 4 Sundays before Christmas begins the advent season (Advent). it includes four Sundays, that means three full weeks and from one to six days, depending on what day of the week Christmas falls. According to the tradition in German families the building is crowned with a special wreath (Adventskranz) of fir or pine branches, silver cones, ribbons, bunches of Rowan. On it set of 4 candles, matching 4 of the Holy advent - December Sundays. Candles are lit immediately, on the first Sunday of advent one candle is lit, on the second - two, etc. the Fourth is lit on Christmas day itself and completes the festive month. Adventskranz, as a rule, should be sanctified in the Church. On my Christmas wreath already all the candles "burn" - decided to show up early, maybe someone will like the idea of an edible wreath :)

Ingredients

Margarine

125 g
Sugar

100 g
Vanilla sugar

1 pack
Chicken egg

3 piece
Rum

1 Tbsp
Flour

75 g
Potato starch

50 g
Leavening agent

1.5 tsp
Dark chocolate

100 g
Jam
Marzipan
The food dye

Cooking

4 marzipan candles do in advance: just form the marzipan candle, coloring red, and the flame was yellow dyes.

Also pre-make decorations for the wreath: I made the stars out of the ordinary 1-2-3 cookie dough + vanilla, covered with white glaze (powdered sugar + wine/lemon or other juice) and decorated with sugar balls. Our jewelry ready..

... start to make the dough. The number of products given for the form in diameter 18 cm (for 26 cm form take twice as much food). Beat soft margarine, sugar, vanilla sugar, rum, 1 whole egg and 2 egg yolks. Mix the flour, starch and baking powder and gradually, continuing to whisk, add in the oil mixture. 2 protein whisk well with a pinch of salt and a couple drops of lemon juice added to the batter, stir.

Preheat the oven to maximum (I have a 240*C), well, if there's a grill or (like me) you can turn off the bottom heat. Biscuit baked by type baumkuchen (Baumkuchen) - recently showed Julia(Evolution) http://www.povarenok.ru/recipes/show/36415/ Shape (18 cm) covered with paper, spread 1 tbsp of dough and evenly distribute along the bottom. Put the form in the oven on the top bus is 20 cm to the source of heat, it is desirable to disconnect the bottom of the oven below the pie did not burn on the bottom. In the photo - the first spoon test... each subsequent layer is obtained, spreading the dough into a toasty crust, until all the dough is over... and the last spoon, the last layer... Baking took exactly 50 minutes (set the timer on the oven), each subsequent layer was baked on average 3 minutes!

In the finished biscuit a glass cut a hole) and then take a sample (not one I enjoyed, with my son shared) :):) Apricot jam heated on the stove/in microwace and still hot cake liberally lubricated with jam - it solidifies like a jelly on top of the cake. While cake cools, melt in a water bath (or as You like) chocolate with butter. The cooled cake daubed on all sides of the chocolate mass.