Frankfurt wreath

Ingredients for 1 servings:

• 200 g butter or margarine
• 200 g sugar
• 1 packet of vanilla sugar
• ½ lemon(s), untreated, grated peel
• 6 eggs
• 180 g flour
• 120 g cornstarch
• 3 tsp, leveled baking powder
• 1 tbsp rum
• Fat for the mold
• ½ liter of milk
• 1 pack of pudding powder (vanilla), for cooking
• 80 g sugar
• 1 packet of vanilla sugar
• 250 g butter, very soft
• 20 g butter
• 100 g sugar
• 200 g almond(s), chopped
• 16 cherry(s), candied

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Buttercream classic for a 26 cm diameter mold

For the brittle: Heat 20g butter, 100g sugar, and the chopped almonds while stirring until the brittle is browned. Spread the brittle on a baking sheet lined with baking paper and let cool. For the dough: Cream 200g butter or margarine until fluffy. While beating, add a mixture of sugar, vanilla sugar, and grated lemon zest. Then gradually add the eggs and mix in. Mix the flour, cornstarch, and baking powder and stir into the butter and egg mixture. Finally, add the rum and mix thoroughly. Pour the batter into a greased “Frankfurter Kranz” pan (26cm diameter) and bake in the oven (bake in the lower third of the oven). Baking temperature: without fan 180°C, with fan 160°C Baking time: 50 to 60 minutes For the buttercream: Mix 80g of sugar with the vanilla sugar and the vanilla pudding powder and stir in a few tablespoons of the milk until smooth. Bring the remaining milk to a boil and remove from the heat. Add the mixed pudding powder, stir in and bring the whole thing back to the boil for about a minute while stirring. Then place a layer of cling film directly on the pudding (to cover it) and let it cool to room temperature. The butter should be very soft. If it’s cold, you can beat it in a warm water bath until soft. At around 25°C or 26°C it has the right consistency. Then stir the pudding, which has cooled to room temperature, into the softened butter, a tablespoon at a time. Once the cake has cooled, cut it horizontally in half and assemble it with buttercream. Then cover the outside of the wreath completely with buttercream. Reserve a small amount of buttercream for dots. Then sprinkle the cake with the cooled brittle. Transfer the remaining buttercream to a piping bag fitted with a star nozzle or a decorating syringe and pipe 16 equal dots onto the top of the cake. Place a candied cherry on each dot and refrigerate the cake until ready to serve.