Frankfurter Kranz a la Semmerl

Ingredients for 1 servings:

• 250 g flour
• 70 g cornstarch
• 1 packet of baking powder
• 250 g sugar
• 1 pinch of salt
• 150 g butter or margarine
• 5 eggs
• 500 ml milk
• 1 egg yolk
• 1 packet of vanilla sugar
• 2 tbsp sugar
• 1 packet of pudding powder (vanilla)
• 250 g butter, soft
• 1 jar jelly (blackcurrant)
• 12 cherries (serving cherries)
• 1 cup sweet cream, whipped
• 125 g brittle
• Fat for the mold

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Prepare a batter from the ingredients. Pour into a greased ring tin. Bake in a preheated oven at 190°C for approx. 35-45 minutes. Let cool and rest, then cut in half crosswise. For the filling, boil 3/4 of the milk with the sugar, vanilla sugar, and salt. Mix the remaining milk with the custard powder and egg yolk, then add to the boiling milk. Let cool, stirring frequently to prevent a skin from forming. Cream the butter and add the cooled custard a tablespoon at a time. Spread the layers first with redcurrant jelly and then with the cream. Then assemble the cake. Spread the cream over the edges and sprinkle the outside with the brittle. Pipe 12 rosettes of whipped cream and place the cherries on top. Let set in the refrigerator for at least an hour before serving. Remember to bake the cake in the evening and prepare the cream in the morning. If the finished cake stands for too long, the cream will dry out and crack.