John Myers
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Kind of Frankfurt Wreath
The perfect kind of frankfurt wreath recipe with a picture and simple step-by-step instructions.
Base dough
- 180 g Butter
- 150 g Sugar
- 4 Eggs
- 300 g Flour
- 2 tsp Baking powder
- 70 ml Milk
Cream for 4 small wreaths
- 300 ml Milk
- 2 Egg yolk
- 2 packet Vanilla sugar
- 20 Sugar
- 40 g Corn starch or potato flour
- 80 g Butter
- E.G. black currant jam
Brittle
- 200 g Whole grain oat flakes
- 80 g Sugar
- Preheat the oven to 180 °
- Beat eggs, butter, sugar until foamy, add flour, baking powder and gradually the milk, mix into a nice, smooth dough
- Grease four small bundt cake molds and fill in the batter.
- the baking time is approx. 35 minutes
- Turn the baked cakes out of the molds and let them cool down, then cut them into 3 (if you are brave 4) slices
- The cream: whisk the egg yolks with the sugar, vanilla sugar and starch until the mixture turns whitish, heat the milk and take it off the stove, slowly stir in the egg yolk mixture, stirring constantly, put it back on the stove and stir until a pudding-like mixture is formed ( must not get too hot under any circumstances, otherwise there will be scrambled eggs), let cool and then mix in the butter until an even cream forms
- Now the assembly: coat one of the dough slices with the jam and the others with the cream, put them back together in the correct order as a tower and coat the whole structure with the cream
- Slowly toast the oat flakes in a coated pan with the sugar until the sugar melts and everything gets a nice golden brown color, immediately transfer from the pan onto a cold surface (attention sticks!) And crumble when it has cooled a little
- Spread the brittle on the “creamed” cake and press down a little. Finished!
- Now the catch on this treat: the cake should steep for at least 1 – 2 days, it just keeps getting better!
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