Frankfurt wreath "Hermine"

Ingredients for 1 servings:

• 4 eggs, size M
• 150 g sugar
• 150 g flour
• 1 tsp baking powder
• 1 packet of vanilla sugar
• 250 g butter
• 500 ml milk
• 2 tbsp sugar
• 2 packets of vanilla sugar
• 2 cubes of coconut oil, e.g. Palmin
• 1 packet of vanilla pudding powder
• 3 cl cherry brandy
• Cocktail cherry(s)
• Currant jam

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

For the sponge cake: Beat the eggs, sugar, and vanilla sugar for 7 minutes until creamy. Sift the flour and baking powder and fold into the cream. Pour into a greased ring tin and bake at 190 degrees Celsius (top/bottom heat) for 20-30 minutes. Bake the sponge cake the day before. For the buttercream: Make a pudding from milk, sugar, two tablespoons of vanilla sugar, and vanilla pudding powder. Stir the coconut oil into the still-hot pudding. Pour the pudding into a bowl, cover with cling film to prevent a skin from forming, and allow to cool. Beat the butter until fluffy. The butter and pudding must be the same temperature; now add the pudding a spoonful at a time to the beaten butter. Cut the sponge cake in half, soak the layers with kirsch, spread the bottom layer with blackcurrant jam. Place a layer of cream on top of the jam, and then place the second layer on top. Spread the second layer with cream and put the lid on. Set aside some cream for decoration, spread the remaining cream over the surface of the wreath, and decorate with cream dots. Top each dot with a cocktail cherry.