Frankfurt-style brittle wreath

Ingredients for 1 servings:

• 5 eggs, size M
• 200 g sugar
• 200 g wheat flour type 405
• 50 g cornstarch
• 1 lemon(s), grated peel, untreated
• ½ tsp baking powder
• 50 g butter, hot
• 400 g milk
• 1 tbsp vanilla pudding powder
• 250 g butter
• 1 shot of rum
• 200 g almonds, chopped
• 100 g sugar
• 20 g butter
• 6 candied cherries for decoration

Instructions

Working time approx. 1 hour 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 40 minutes; Total time approx. 1 day 2 hours 10 minutes

Frankfurter Kranz with fine butter sponge cake

Sponge ring: Beat eggs and sugar until frothy. The mixture should be well-conceived. Sift flour, cornstarch, and baking powder. Sprinkle with lemon zest. Carefully mix in the flour with a wooden spoon. Carefully fold in the piping-hot butter. Pour into a buttered and floured ring pan. Bake at approximately 160°C (top/bottom heat) for about 30-40 minutes, depending on the oven. After baking, turn the ring out onto a wire rack and let cool. Cut the cooled ring in half 2-3 times with a cake knife or bread knife. Butter brittle: Melt butter, sugar, and 2 drops of water in a nonstick frying pan. Add the chopped almonds (or hazelnuts). Slowly heat the sugar-almond mixture until light brown, stirring constantly with a wooden spoon to ensure even color. Immediately pour the brittle onto a cold baking sheet and let cool. Crumble if desired. Sieve out the coarse brittle and use the “fine dusting” to sugar the buttercream. Buttercream: Make a vanilla cream with milk and pudding powder. Stir the cream frequently while it cools to prevent a skin from forming. When the pudding is cold, add the softened butter and whip until fluffy. Add the fine brittle and season the cream with a little rum. Assemble: Place the sponge rings together, applying a layer of buttercream that isn’t too thick (no more than 0.5 cm). The individual layers can be lightly scented with rum. If the sponge cake is a bit dry, the rum can be diluted with sugar water. Now cover the entire ring with cream and refrigerate. Transfer the ring to a wire rack (so the brittle can fall through) and sprinkle it thickly with brittle (press firmly with your hand). Pipe buttercream rosettes and garnish with candied cherries. The Frankfurter Kranz should sit for a day.