Frankfurter Kranz slices

Ingredients for 1 servings:

• 5 eggs
• 250 g sugar
• 250 g flour
• 125 ml water, lukewarm
• 125 ml oil
• 1 packet of baking powder
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 pack of pudding powder, vanilla
• 375 g butter, room temperature
• 7 tbsp sugar
• 300 ml milk
• 1 shot of rum or egg liqueur
• 200 g hazelnuts, chopped
• 200 g sugar
• 2 tbsp butter
• Jam, sour (currant, raspberry, blackberry)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

with a base of oil dough

Separate the eggs. Beat the egg yolks with sugar, vanilla sugar, and water until frothy. Beat the egg whites with a pinch of salt until stiff peaks form. Mix the flour and baking powder. When the yolk mixture is nice and frothy, whisk in the oil. Fold in the flour and egg whites alternately. Spread the batter on a baking sheet and bake in a preheated oven at 180°C for about 30 minutes. Let the base cool completely and cut it in half to create two large layers. Spread jam on one layer and sandwich it together with the second layer. For the buttercream, make a firm pudding, stir in the rum or advocaat, and let it cool completely. It is important to stir frequently to prevent a skin from forming. Cream the room-temperature butter with a mixer until creamy and stir in the cooled pudding a spoonful at a time. For the brittle, let the sugar caramelize lightly and stir in the hazelnuts. Add the butter to the warm brittle mixture and stir everything together again. Spread the brittle onto a baking sheet lined with parchment paper and let it cool for a few minutes. Crush it with a rolling pin or a mezzaluna knife. Spread the buttercream onto the cake base and sprinkle the brittle over the buttercream. You can also divide the buttercream and spread jam on one half of the cake layer before adding the second layer. Refrigerate the cake until ready to serve.