CakeChristmas
CakeChristmas
A large crown of flat Florentine whole, wide open central hole, top shared in three main areas: almonds and orange in amber caramel, smooth dark chocolate and ivory white chocolate, artisanal edges, no stacked pallet.
Suggestion for presentation

Pop & Colored / Cookies & cupcakes

Large Florentine Wreath in Three Sections

A recipe by CakeChristmas / Updated on 30 October 2026.

Florentine cooked in a low crown to share; three large sectors show caramelized almonds, dark chocolate or white chocolate, without superimposed pallets.

1 crown of 24 cm outside and 10 cm inside, 10 parts / Caramel with almonds cooked in crown between two circles, warm precut then three sectors of finish.

10Indicative portions
40 minPreparation
18 minBaking
1 hour 30 minutesRest & Cooling
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Dessert in this mood

A flat Florentine crown replaces the small pallets; the top is divided into three large contrasting areas, fully supported.

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Original quantity: 10 servings.

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Preparation

  1. Heat the oven to 170 °C. Put sugar, honey, cream and butter in a saucepan; bring to a small boil for 2 minutes while stirring.
  2. Stir in all almonds and 60 g of caramel candied orange. Place the concentric circles on the silicone mat and distribute the preparation in the ring between them, in a regular layer of 5 to 7 mm.
  3. Cook 13 to 16 minutes at 170 °C, until caramel is amber. Wait 3 minutes and then gently remove the circles with heat protection. Mark ten portions with a wide blade without separating them; cool completely 45 minutes flat.
  4. Melt the two chocolates separately. Spread about 45 to 50 g of dark chocolate on one-third of the top side of the crown, then 45 to 50 g of white chocolate on the next third. Keep the last third almond-caramel naked and the hole open well. Reserve the surplus.
  5. Let crystallize for 45 minutes without moving. Serve whole on a plate, then follow the cutting lines with a wide blade. Each portion includes a section of the ring, without stacking.

Preserve and Serve

7 days in an airtight box in a cool room.

Baking tips for this recipe

  • Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
  • Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
  • Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.

Substitutions and variations

You can choose a sweeter or more full-bodied honey, keeping the indicated amount. Replacing honey with dry sugar, on the other hand, requires a review of the recipe.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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