Frankfurter Kranz in the traditional way

Ingredients for 1 servings:

• 225 g butter
• 260 g sugar
• 6 eggs
• 3 tbsp rum
• flavoring (lemon flavor or grated lemon peel)
• 260 g flour
• 110 g cornstarch
• 4 ½ tsp baking powder
• 1 pinch of salt
• 250 g almond(s), chopped
• Jelly (blackcurrant or apricot jam)
• some butter and sugar
• 120 g cornstarch
• 2 eggs
• 1 liter of milk
• 120 g sugar
• 500 g butter
• 200 g powdered sugar
• 100 g palm fat

Instructions

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

also called: Berliner Ring

Recipe for a 28cm ring tin: Cream the butter until fluffy, then gradually stir in the sugar, eggs, and rum. Add the sifted flour mixed with the baking powder a tablespoon at a time and stir until the sugar has dissolved. Pour the batter into a greased ring tin and bake at 175-200°C for about 55 minutes. Let stand for 10 minutes, remove from the tin, and allow to cool thoroughly. (Best baked the day before) For the buttercream: Whisk the cornstarch with the egg yolk and a little cold milk. Bring the remaining milk to a boil with the sugar, remove from the heat, stir in the mixed cornstarch, bring to a boil briefly, and allow to cool. Cut the palm oil into small pieces and stir into the pudding. Stir frequently while it cools. Cream the butter with the icing sugar until fluffy. When the butter and pudding are the same temperature, add the pudding to the butter a spoonful at a time and stir. Chill until ready to spread the cream. Cut the wreath in half 3-4 times. Fill one layer with jam and the remaining layers with buttercream. Spread the outside evenly with buttercream. Toast the almonds in a pan with a little butter and sugar, let them cool, and sprinkle them over the wreath.