Frankfurt wreath

Ingredients for 1 servings:

• 125 g clarified butter
• 4 eggs
• 150 g sugar
• 1 pinch of salt
• 1 packet of vanilla sugar
• 150 g flour (wheat flour)
• 100 g starch flour
• 2 tsp baking powder
• 2 tbsp milk
• Fat, for greasing a wreath mold
• Breadcrumbs, for sprinkling a wreath form
• 1 pack of pudding powder, vanilla flavor
• ½ liter of milk
• 100 g sugar
• 200 g butter
• 3 tbsp butter or margarine
• 5 tbsp sugar
• 200 g almond(s), chopped

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Cream the clarified butter. Separate three eggs. Whisk one egg and the three egg yolks together and add alternately with the sugar, a pinch of salt, and the vanilla sugar. Stir in the flour, cornstarch, and baking powder, one spoonful at a time, and then the milk. Beat the three egg whites until stiff peaks form and fold them into the mixture. Pour the batter into a greased, breadcrumb-dusted ring tin and bake on the second shelf from the bottom of a preheated oven at 180°C for about 50 minutes (fan oven 140°C, gas mark 3 or 4). Let the cake rest for 10 minutes, then cool on a wire rack. Cut it in half crosswise. For the custard, mix the custard powder with a little milk. Bring the remaining milk to a boil with the sugar, stir in the custard powder, and let it cool. Stir frequently to prevent a skin from forming. Cream the butter until fluffy and add the custard a spoonful at a time. Spread half of the cream between the cake slices and cover the wreath with the remaining cream. Caramelize the sugar in hot oil until light brown, then roast the almonds until golden brown. Sprinkle the cream over the wreath.