Frankfurt gingerbread wreath

Ingredients for 1 servings:

• some butter for the mold
• 250 g butter, soft
• 250 g sugar
• 1 packet of vanilla sugar
• 1 pack of untreated lemon peel (available grated)
• 4 m.-sized eggs
• 250 g flour
• 50 g cornstarch
• 3 tsp, leveled baking powder
• 2 tsp, heaped gingerbread spice
• 900 ml milk
• 2 packets of vanilla pudding powder
• 100 g butter, soft
• 80 g sugar
• 100 g low-fat curd cheese
• 200 g raspberry jam
• 50 g brittle (hazelnut brittle)
• 8 cherry(s)

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 50 minutes

Preheat the oven to 150°C fan/convection oven. Grease a 26 cm diameter ring tin. For the pastry, cream the butter with sugar, vanilla sugar, and lemon zest until light and fluffy. Beat in the eggs one at a time. Stir in the flour, starch, baking powder, and gingerbread spice. Pour the pastry into the ring tin. Bake in the preheated oven for about 50 minutes, then let cool. For the cream, mix 8 tablespoons of milk with the pudding powder until smooth. Bring the remaining milk to a boil. Stir in the mixed pudding powder and bring back to a boil, then let cool. Beat the butter with the sugar until light and creamy. Stir the pudding and quark into the butter, tablespoon by tablespoon. Cut the cake in half crosswise. Spread the jam on the lower ring. Spread about a quarter of the cream on top and place the upper ring on top. Cover with the remaining cream and decorate with brittle and cherries.