Frankfurt wreath

Ingredients for 1 servings:

• 100 g butter
• 125 g sugar
• 50 g cornstarch
• 150 g flour
• 3 eggs
• 4 g flavoring (lemon)
• 2 tsp baking powder
• some salt
• 1 packet of pudding powder (vanilla)
• 100 g sugar
• ½ liter of water
• 100 g fat (Biskin)
• 250 g butter
• 1 tsp cherry brandy
• 1 point cherry(s) (serving cherries, also fresh ones depending on the season)
• 1 pack of brittle
• Fat for the mold
• Flour for the mold
• e.g. jam

Instructions

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

A classic – creamy and tender

For the pastry, cream the butter until fluffy. Gradually add the sugar, eggs, salt, and lemon flavoring and mix in. Mix the flour with the cornstarch and baking powder. Then sift, add a tablespoon at a time, and mix. Pour the batter into a greased and floured Frankfurter Kranz pan. Bake in a preheated oven at 175°C for about 35 minutes. After baking, immediately turn the cake out of the pan and let it cool. The day before, make the pudding with the sugar and water and let it cool overnight. Remove the butter and Biskin from the refrigerator and bring to room temperature overnight. The next day, cream the Biskin until very fluffy. Add the butter and continue to mix well. Then add all of the pudding and mix thoroughly with a food processor until creamy and firm. Season the buttercream with the kirsch. Cut the cake in half or twice and spread a thin layer of jam on top. Then fill with some of the buttercream and put back together. Cover the outside with buttercream as well (reserve a little for decoration) and sprinkle with praline. Transfer the reserved buttercream into a piping bag and pipe rosettes onto the cake using a size 9 nozzle. Decorate with cherries or fresh cherries. Tip: Buttercream cooked with water cannot go sour. If buttercream curdles, place the bowl over a pan of warm water until the cream floats to the bottom of the bowl. Then stir the cream thoroughly until it thickens again.