in Germany

Frankfurt wreath

updated

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Ingredients for 1 servings:

  • 150 g butter
  • 150 g sugar
  • 1 pinch of salt
  • 4 eggs
  • Lemon peel, grated
  • 200 g flour
  • 100 g cornstarch
  • 2 tsp baking powder
  • 500 g raspberries
  • 50 g cornstarch
  • 3 cups sour cream
  • 2 cups of cream
  • 3 packs of sauce powder (vanilla sauce without cooking)
  • 125 g sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with raspberries and sour cream, without buttercream

Make a batter from the dough ingredients, pour the batter into a ring tin, and bake for 50-60 minutes at 180°C. Puree the raspberries, add them to a saucepan, and bring to a boil with the cornstarch, then chill. Whip the cream with sugar until stiff, then mix with the sour cream and the sauce mix. Cut the cooled cake in half twice and spread alternately with raspberries and cream. Spread the cream all over the cake.

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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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