Christmas star type Frankfurter wreath

AUTHOR
Leta Marks
DIFFICULTY
easy
RATING
4 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 750 ml + 3 tablespoons of milk
  • 200 g Sugar
  • 1 1/2 packs Pudding powder "Vanilla Flavor"
  • 500 g Butter
  • 100 g Real Kemm cakes
  • 1 pinch Salt
  • 1 package Vanillin sugar
  • 3 Eggs (size M)
  • 150 g Flour
  • 50 g Cornstarch
  • 2 TEASPOONS Baking Powder
  • 100 g Cherry Jam
  • 1-2 TABLESPOONS Icing sugar
  • 7-10 Tbsp Cherries and brittle
  • 7-10 Tbsp Cling film
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Stir 75 ml milk, 75 g sugar and pudding powder until smooth. Bring 675 ml milk to the boil, stir in the pudding powder, bring to the boil while stirring and simmer for about 1 minute while stirring. Put into a bowl and cover directly with cling film. Bring the pudding and 375 g butter to room temperature. Break Kemm'sche cakes roughly. Cream 125 g butter, salt, vanilla sugar and 125 g sugar with the whisk of the hand mixer.

  2. 2

    Add eggs one after the other and stir in. Mix flour, starch and baking powder and add alternately with 3 tablespoons of milk and stir in. Fold in Kemm`sche cake. Fill the dough into a greased star-shaped mould (28 cm Ø) sprinkled with flour, smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Cover the cake after about 30 minutes of baking time. Remove from the oven, place on a rack and let it cool down for about 15 minutes. Turn out of the tin and let it cool down on a grid. Cut the cooled base 1x. Spread the bottom base with cherry jam. Whip tempered butter with the whisk of the hand mixer until creamy white (approx. 15 minutes).

  3. 3

    Remove from the oven, place on a rack and let it cool down for about 15 minutes. Turn out of the tin and let it cool down on a grid. Cut the cooled base 1x. Spread the bottom base with cherry jam. Whip tempered butter with the whisk of the hand mixer until creamy white (approx. 15 minutes). Stir the pudding briefly with a whisk. Stir into the butter by the spoonful. Pour 4-5 tablespoons of the butter cream into a piping bag with a perforated spout. Spread 2/3 of the remaining cream on the lower base. Place the lid on top and spread the rest of the buttercream on top. Decorate with cream tuffs, dust with icing sugar and decorate with cherries and brittle

  4. 4

    Stir the pudding briefly with a whisk. Stir into the butter by the spoonful. Pour 4-5 tablespoons of the butter cream into a piping bag with a perforated spout. Spread 2/3 of the remaining cream on the lower base. Place the lid on top and spread the rest of the buttercream on top. Decorate with cream tuffs, dust with icing sugar and decorate with cherries and brittle

Nutrition Facts

KCAL
440 kcal
CARBS
37 g
FATS
30 g
PROTEINS
5 g