John Myers
Ingredients for 1 servings:
- 4 eggs
- 250 g sugar
- 200 ml oil
- 200 ml milk or juice
- 300 g flour
- 1 packet of baking powder
- 500 ml milk
- 1 pkt. vanilla pudding powder, for cooking
- 40 g sugar (amount as indicated on the pudding package)
- 300 g butter, room temperature
- 200 g jam, red
- 150 g brittle, for sprinkling
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes
The base is made from oil dough, so it’s not too dry like some other Frankfurter Kranz bases. Preheat oven to 190°C (top/bottom heat). Beat eggs and sugar until thick and creamy. Slowly add oil and liquid. Stir in flour and baking powder. Pour the batter into a greased pan (a wreath pan or a springform pan with a chimney). Bake in the preheated oven for about 45 minutes. Test with a skewer to see if the base is cooked through. Let the base cool completely and cut it in half. For the buttercream, make a vanilla pudding from milk, pudding powder, and sugar according to the instructions. Let the pudding cool completely, stirring occasionally to prevent a skin from forming. Cream the butter until fluffy and slowly stir in the pudding. Spread the red jam on the bottom layer, then spread some of the buttercream over the jam. Place the second layer on top and cover with more buttercream. Now place the last layer on top and cover the outside of the cake with the remaining cream. Sprinkle with praline and garnish as desired.
Facebook Comments