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Frankfurt wreath without a hole

updated

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Ingredients for 1 servings:

  • 2 cake bases, light and dark, each cut twice
  • 1 jar jam of your choice
  • ½ liter of milk
  • 1 packet of pudding powder (vanilla flavor)
  • 125 g powdered sugar
  • 300 g butter, soft
  • 200 g almond(s) (almond sticks)
  • 1 cup sugar

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

First the buttercream: Prepare the pudding according to the package instructions using the listed ingredients. When the pudding has cooled, stir in the softened butter. Spread the first layer with jam, place the second layer on top and cover with buttercream. Continue alternating layers. After the last layer, spread the buttercream on and around the entire cake. Toast the almonds with the sugar and spread evenly over the buttercream. Tip: To prevent a skin from forming on the pudding as it cools, place cling film over the surface. In the photo, I modified the cake for a child’s birthday party.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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