Frankfurt chocolate wreath

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the buttercream, stir the pudding powder, 120 g sugar and 100 ml milk until smooth. Bring 650 ml milk to the boil, remove from the heat. Stir in the pudding powder, bring to the boil again while stirring and simmer for about 1 minute. Put the pudding in a bowl, cover the surface with foil and let it cool down at room temperature. Roughly chop the chocolate and melt in a bowl of warm water. For the dough, whisk 200 g butter, salt, 200 g sugar and vanilla sugar until creamy.

2. 2

   Stir in the eggs one by one. Mix flour, starch, cocoa and baking powder and stir alternately with 50 ml milk into the fat-egg-cream. Grease a ring form (24 cm Ø, 2 litres capacity) well and sprinkle with flour. Pour in the dough, smooth it down and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes. Let cool slightly on a cake rack. Turn out of the tin and let cool completely. Whisk the butter at room temperature until creamy white (approx. 15 minutes). Warm up the jam and pass through a sieve. Remove 1 tablespoon. Stir the pudding until smooth and stir it into the butter by the spoonful. Cut the cooled base 2 x horizontally. Spread the jam evenly on the lower and middle cake base.

3. 3

   Warm up the jam and pass through a sieve. Remove 1 tablespoon. Stir the pudding until smooth and stir it into the butter by the spoonful. Cut the cooled base 2 x horizontally. Spread the jam evenly on the lower and middle cake base. Spread 1/4 of the cream on each jam and smooth it down (best with a hot spoon or pallet). Place the middle base on the lower one. Place the third base as a lid on top. Spread the rest of the cream all around the jam and refrigerate for at least 2 hours. Sprinkle the brittle all around the wreath about 1/2 hour before serving. Whip the cream until stiff by hand or in a shaker and fill into a piping bag with star-shaped spout and decorate the wreath with cream tuffs. Pour some jam over each tuff

4. 4

   Place the middle base on the lower one. Place the third base as a lid on top. Spread the rest of the cream all around the jam and refrigerate for at least 2 hours. Sprinkle the brittle all around the wreath about 1/2 hour before serving. Whip the cream until stiff by hand or in a shaker and fill into a piping bag with star-shaped spout and decorate the wreath with cream tuffs. Pour some jam over each tuff

5. 5

   2 1/2 hours waiting time

Nutrition Facts

KCAL
490 kcal

CARBS
47 g

FATS
31 g

PROTEINS
5 g