Frankfurter Kranz with wine and lemon

Ingredients for 1 servings:

• 6 eggs
• 4 tbsp white wine
• 110 g sugar
• 2 packets of vanilla sugar
• 120 g flour
• 110 g cornstarch
• 2 tsp baking powder
• 1 small jar of white wine (shot glass), for soaking
• Fat for the mold
• 600 ml milk
• 5 ½ packs of vanilla pudding powder
• 7 tbsp sugar
• 1 small lemon(s), juice
• 250 g butter, soft, room temperature
• Jelly, variety as desired
• Brittle

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Prepare 2 days in advance, for 16 pieces

Grease a Frankfurter Kranz (Frankfurter Kranz) pan and line it with baking paper (you can also use a springform pan with a perforated insert). Preheat the oven to 180°C (top/bottom heat). Beat the eggs for five minutes until frothy, then add the wine and sugar with vanilla sugar. Beat for another 5-10 minutes until creamy. Sift the flour with the cornstarch and baking powder and fold into the cream. Pour the batter into the pan. Bake in the preheated oven for about 30 minutes until golden brown. After baking, soak in the white wine and leave in the pan for another 5 minutes. Turn out the cake and let it cool. For the buttercream, make a pudding from the milk, pudding powder, and sugar. Transfer to a bowl, cover with cling film (place directly on top of the pudding), and let it cool. The butter and pudding must be the same temperature, or it will curdle. Mix the butter with the lemon juice, then stir in the cooled pudding a tablespoon at a time. Cut the cake in half. Set half of the buttercream aside. You will need this to cover and decorate the assembled wreath. Spread the first layer not too thickly with jelly and add a little of the second half of the cream to the jelly. Place the second layer on top and cover it in the same way as the first. Now place the third layer on top and cover this only with the cream. Put a little of the reserved cream into a piping bag and put this in the fridge. Cover the wreath all over with the remaining cream. Sprinkle with nut brittle and use the piping bag to make 16 dots of cream on top, one for each cake slice.