John Myers
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Cake: Frankfurt Wreath with Strawberries
The perfect cake: frankfurt wreath with strawberries recipe with a picture and simple step-by-step instructions.
Dough:
- 140 g Butter
- 180 g Sugar
- 1 pinch Salt
- 4 Eggs
- 200 g Flour
- 70 g Food starch
- 1 packet Baking powder
- 30 ml Milk
filling
- 1 packet Vanilla custard powder
- 1 Egg yolk
- 500 ml Milk
- 100 ml Caramel syrup
- 10 g Sugar
- 30 g Palmin
- 200 g Soft butter
- 50 g Sifted powdered sugar
- 200 g Fresh strawberries
- 100 g Hazelnut brittle
- Preheat the oven. Circulating air 160 ° C / top and bottom heating 180 ° C
dough
- Mix the flour, starch and baking powder. Mix the butter, sugar and salt until creamy. Stir in the eggs one by one. Mix in the flour mixture alternately with the milk
- Put the dough in a greased ring mold and bake for about 40 minutes.
filling
- In a bowl, put the pudding powder, egg yolks and about 5 tablespoons of milk (take away from the 500ml). Bring the rest of the milk, caramel syrup, sugar and palmin to the boil, stir in the pudding powder and boil the pudding and let it cool to room temperature
- Mix the butter with the powdered sugar until creamy. Stir in the puffy tablespoon at a time
- Wash, clean and slice the strawberries. Left about 10 pieces to the side to decorate.
- Cut the cake twice horizontally. Spread 1/3 of the buttercream each on the lower and middle base and cover with the strawberry slices.
- Put the cake back together to form a wreath. Pour something into a piping nozzle and spread the rest over the wreath. Sprinkle with brittle and sprinkle Tuffels onto the wreath with the cream nozzle. Put strawberries on top
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