Light Frankfurter Kranz

Ingredients for 1 servings:

• 3 eggs
• 180 g sugar
• 1 packet of vanilla sugar
• 75 ml water
• 150 ml oil
• 220 g flour
• ½ pack of baking powder
• 2 egg yolks
• 50 g sugar
• 30 g starch flour
• 250 ml milk
• 150 g butter
• 100 g powdered sugar
• ½ pack of brittle for sprinkling

Instructions

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

with less butter

For the batter, separate the eggs and beat the egg whites until stiff peaks form. Slowly add 60g of the sugar, continue beating until stiff peaks form, and refrigerate. Beat the egg yolks, the remaining 120g sugar, and the vanilla sugar until frothy. Add the water and oil and mix well. Stir in the flour and baking powder. Fold the egg whites into the batter. Pour the batter into a greased Bundt pan (or other ring pan) and bake at 160°C for about 45 minutes. For the cream, beat the egg yolks with the sugar, cornstarch, and a little cold milk until smooth. Add the remaining milk and whisk continuously until the mixture puffs up. Remove the Flammeri from the heat and let cool, stirring frequently. Cream the butter until fluffy, then stir in the sifted powdered sugar. Stir in the cooled Flammeri a spoonful at a time and beat until smooth. Cut the cake in half to create three rings. Spread some of the cream on the bottom ring and place the next ring on top. Spread a little more cream on top and place the last ring on top. Then spread the remaining cream on the cake, ensuring it is completely covered. Finally, sprinkle the cake with praline.