John Myers
Frankfurt Wreath
The perfect frankfurt wreath recipe with a picture and simple step-by-step instructions.
- 300 g Butter
- 350 g Sugar
- 8 Pc. Eggs
- 400 g Flour
- 200 g Food starch
- 4 tsp Baking powder
- 2 packet Lemon zest
- 2 pinch Salt
- 2 packet Custard powder
- 1 l Milk
- 150 g Sugar
- 2 tsp Butter
- 120 g Sugar
- 250 g Chopped almonds
- 500 g Butter
- 300 g Apricot jam
- 8 Pc. Cherries
- Preheat the oven to 175 ° C top and bottom heat.
- Grease a wreath form (diameter 28 cm) with butter and place in the refrigerator.
- Gradually stir the butter, sugar and eggs until frothy. Sift flour, cornstarch and baking powder, then mix with lemon zest and salt and add tablespoon to the butter mixture. Pour the dough into the wreath form and bake for about 50 minutes. Remove and let cool in the tin on a wire rack for 10 minutes. Then remove from the mold and let cool down.
- Prepare the custard according to instructions. Pour into a bowl, cover with the lid so that no skin forms. Let cool down overnight.
- For the brittle, let the butter melt in a saucepan, add the sugar and heat until the sugar is lightly browned. Add the chopped almonds and heat while stirring until the brittle is brown enough. Spread the brittle mixture on baking paper and let it cool.
- Mix the soft butter for the buttercream until foamy and stir in the finished vanilla pudding, tablespoon at a time. Make sure that the butter and pudding are at the same temperature (room temperature), otherwise the cream will curdle. Put some buttercream aside in a piping bag for the garnish.
- Cut the cake horizontally three times. Stir the apricot jam (room temperature) well and coat the bottom with it. Place the next shelf on the lower shelf and coat it with part of the cream. Put the next floor on top and coat with cream again. Finally, put the lid on and brush the cake all over with the cream.
- Put the brittle in a bowl and place it on the buttercream with a silicone spatula or knife. Then press in the brittle lightly. Finally, place the garnish on the wreath with the piping bag. Put the cake in the fridge overnight. Before serving, place the cherries on top of the garnish.
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