Frankfurt-style cream slices

Ingredients for 1 servings:

• 2 eggs
• 2 tbsp water, cold
• 125 g sugar
• 60 g cornstarch
• 90 g flour
• ½ tsp baking powder
• 500 ml milk
• 70 g sugar
• 1 pack of pudding powder, almond or vanilla flavor
• 175 g butter
• 6 tbsp jam, variety of your choice
• 50 g almonds, sliced
• 1 tbsp sugar
• 1 tbsp butter

Instructions

Working time approx. 45 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 30 minutes; Total time approx. 9 hours 15 minutes

Frankfurter Kranz with a twist

For the cream, prepare the pudding from milk, custard powder, and sugar. Cover the still-hot pudding with plastic wrap. Place the plastic wrap directly on the surface of the pudding, avoiding any air pockets if possible. This will prevent a skin from forming on the pudding as it cools. Allow the pudding to cool completely. Remove the butter from the refrigerator and let it soften at room temperature. (If you’re in a hurry, you can let the pudding cool in a shallow dish in the refrigerator, then cut the butter into thin slices and place them on a plate or similar.) The butter and pudding must be the same temperature before further processing, otherwise the cream will curdle. For the cream, beat the butter until fluffy and fold in the pudding a spoonful at a time. Preheat the oven to 200°C. For the batter, separate the eggs. Beat the egg whites with cold water until stiff peaks form. Gradually add the sugar while whisking. Finally, add the egg yolks. Sift the flour, cornstarch, and baking powder and fold in portions. Spread the dough into a greased loaf pan and bake for about 25-30 minutes. Once cooled, cut the dough horizontally 2-3 times (depending on thickness). Spread half of the jam on the first layer. Spread a little cream on the jam and spread evenly. Place the next layer on top and press down lightly. Spread more jam and cream on top. Finally, spread the cream all over the cake. To decorate, melt the butter and sugar in a pan, add the almonds and let them brown lightly. Let cool on a baking tray lined with baking paper and sprinkle the cake with the almonds. Let the finished cake rest in the refrigerator for a few hours, ideally overnight, and take it out of the refrigerator about 30 minutes before serving.