Frankfurt wreath

Ingredients for 1 servings:

• 4 eggs, separated
• 4 tbsp water, cold
• 200 g sugar
• 80 g cornstarch
• 120 g flour
• 1 tsp baking powder
• Butter and flour for the mold
• 500 ml milk
• 1 packet of vanilla pudding powder
• 250 g butter
• 50 g sugar
• 1 jar jelly, sour (raspberry or currant or sour cherry)
• 1 pack of brittle
• Cherry(s), candied for decoration

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

After much trial and error – here is the best wreath!

For a 26cm wreath tin. For the sponge cake base (this can be baked a day in advance!), beat the 4 egg whites with the 4 tablespoons of cold water until frothy. Sprinkle in 200g of sugar. Then beat in the 4 egg yolks. Sift together the cornstarch, baking powder, and flour, then gradually fold in with a spoon. Now pour the batter into a Frankfurt wreath tin – this must be buttered and floured beforehand – otherwise the cake will not turn out well! Bake in the oven (preheated) at 200°C (180°C fan-assisted) for 25 minutes and then let cool; it works wonderfully overnight. Take the butter out of the refrigerator in good time – it needs to be at room temperature! Cook a vanilla pudding with milk and sugar according to the package instructions and let cool; it also needs to be at room temperature! Now cream the butter and stir in the pudding a spoonful at a time. Then cut the baked dough in half horizontally twice – spread the jelly on the first layer, viewed from the bottom. Place the next layer on top and spread a layer of vanilla buttercream on the layer above. Put the lid on and cover the whole thing with the cream (first fill a piping bag with some cream and set it aside!). Sprinkle the cake with brittle (it’s a real mess – but I don’t know how to do it better – I’d be grateful for any tips!). Only now, using the piping bag, place small roses on top and decorate them with the candied cherries. Refrigerate.