Frankfurt apricot wreath

Ingredients

Directions

1. 1

   Drain the apricots well on a sieve. Put three apricot halves aside for decoration. Dice the remaining apricots. Cream fat, sugar, vanilla sugar and salt with the whisk of the hand mixer.

2. 2

   Stir in the eggs bit by bit. Mix flour, almonds, cornstarch and baking powder and stir into the fat mass. Fold apricot cubes into the dough. Grease a springform pan with a tube bottom insert (26 cm Ø, 2.5 litres capacity) and sprinkle with breadcrumbs.

3. 3

   Pour in the dough and bake in the preheated oven (electric: 175 °C/ gas: level 2) for 50 minutes. Remove the wreath from the oven and let it rest on a cake rack for 15 minutes. Then remove from the tin and let it cool down on a cake rack.

4. 4

   In the meantime, stir the pudding powder, three tablespoons of sugar and eight tablespoons of milk until smooth. Boil up the rest of the milk. Stir the pudding powder into the boiling milk and bring to the boil again briefly.

5. 5

   Pour the pudding into a bowl, cover with foil and allow to cool at room temperature. In the meantime, roast the flaked almonds in a pan without fat until golden and then let them cool down. Cut the wreath twice and spread with apricot jam.

6. 6

   Whip butter and remaining sugar until creamy white. Stir in cooled pudding by the spoonful. Spread 1/3 of the buttercream on the cut open cake bases, place on top of each other and spread with the remaining buttercream.

7. 7

   Gently press the flaked almonds. Cut the apricots put aside into slices and decorate the wreath with them. Makes 20 pieces.