Frankfurt wreath à la mona–lisa

Ingredients for 1 servings:

• 5 eggs
• 300 g sugar
• 1 packet of vanilla sugar
• 250 ml oil
• 125 ml milk
• 125 ml orange juice
• 375 g flour
• 1 packet of baking powder
• 1 pinch of salt
• 1 tbsp rum
• 500 g butter
• 1 liter of milk
• 2 packs of bourbon vanilla pudding powder
• 100 g sugar
• 150 g currant jelly
• Cherry liqueur, or similar
• 150 g hazelnut brittle
• n. B. Cherry(s)
• Fat for the mold
• possibly desiccated coconut for the mold

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 50 minutes

Oil dough

Preheat oven to 190°C (fan/convection oven). Grease the Frankfurter Kranz tin and sprinkle with desiccated coconut, if desired. Beat the eggs, sugar, and vanilla sugar until thick and creamy. Stir in the salt and rum. Slowly add the oil, milk, and orange juice. Fold in the flour and baking powder with a whisk. Pour the batter into the tin and bake for about 50-60 minutes. Do the skewer test to check if the base is cooked. For the buttercream, mix the custard powder with a little cold milk and the sugar until smooth. Bring the remaining milk to a boil, stir in the mixed powder, and bring the custard to a boil. Cover the custard with plastic wrap (to prevent a skin from forming) and let it cool. It’s best to wait until the next day to make it again. Cream the butter until fluffy and slowly stir in the custard. Both must be the same temperature, otherwise the cream may curdle. Cut the base in half three times and soak in a little cherry liqueur. Spread the jelly over the bottom three layers and spread it evenly. Then cover the bottom layer with cream. Place the second and third layers on top and cover with buttercream again. Now place the last layer on top and cover the cake all over with the remaining cream (reserve some for garnishing). Sprinkle with praline and decorate as desired. Tip: I always take half a lemon, dip it in the praline, and then gently press it onto the wreath. As a final dot, pipe praline onto the top and garnish with cherry halves.