Frankfurter Kranz – low-fat

Ingredients for 1 servings:

• 125 g butter or margarine
• 150 g sugar
• 4 eggs
• 1 lemon(s), untreated, grated peel
• 2 tbsp lemon juice
• 250 g flour
• 1 packet of baking powder
• 1 pinch of salt
• 1 packet of vanilla sugar
• 1 pack of pudding powder, cream flavor
• 50 g sugar
• 500 ml low-fat milk
• 250 g low-fat curd cheese
• 6 sheets of white gelatin
• 100 g jam (cherry, raspberry, currant, etc.)
• 150 g hazelnuts or almonds, chopped
• 10 cherry(s) topping

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 15 minutes

For the dough, gently heat the butter or margarine in a saucepan and melt, then let it cool slightly. Mix the flour with the baking powder and pour into a sealable dish (approx. 2-3 liters). Mix with the sugar, vanilla sugar, and salt. Add the eggs, melted butter or margarine, and lemon zest/juice. Close the bowl tightly and shake well (approx. 1-2 minutes) until you have a smooth dough. Stir the dough again thoroughly with a whisk to ensure that any dry ingredients from the edges are incorporated. Pour the dough into a greased ring dish and smooth it down. Place the dish on the rack in the preheated oven (middle shelf) and bake at approx. 180°C (top/bottom heat) or 160°C (fan oven) for approx. 25 minutes. Turn the cake out onto a wire rack and let it cool. For the cream, cook the cream pudding with milk and sugar according to the instructions. In the meantime, soak the gelatin leaves in cold water for a while, then squeeze them out and finally dissolve them in the hot, but no longer boiling, pudding. Stir the pudding until the gelatin has completely dissolved and let it cool for about 5 minutes, then carefully stir in the low-fat quark. Cut the cake horizontally into 4 slices. Then spread each slice alternately with cream and jam. For the brittle, lightly toast the chopped hazelnuts or almonds in a cast-iron pan without fat, then let it cool. In the meantime, spread the wreath with the remaining cream, reserving some for decoration. Then sprinkle the wreath with the brittle. Fill a piping bag with the remaining cream and decorate the wreath. Then add the cherries. Refrigerate the wreath for at least 1 hour.