Frankfurt chocolate wreath

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Preparation: For the buttercream, stir 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 directly with foil and let it cool down at room temperature. Roughly chop the chocolate and melt in a bowl over a warm water bath. For the dough, whisk 200 g butter, salt, 200 g sugar and vanilla sugar until creamy.

2. 2

   Stir in the eggs one after the other. Mix flour, starch, cocoa and baking powder and stir alternately with 50 ml milk into the fat-egg-cream. Stir in chocolate. 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. Whip 375 g butter with the whisk of the hand mixer until creamy white (approx. 15 minutes). Warm up the jam and pass through a sieve. Stir the pudding until smooth, stir in the butter by the spoonful. Cut the cooled base 2 x horizontally. Spread the jam evenly on the bottom and middle cake base.

3. 3

   Turn out of the tin and let cool completely. Whip 375 g butter with the whisk of the hand mixer until creamy white (approx. 15 minutes). Warm up the jam and pass through a sieve. Stir the pudding until smooth, stir in the butter by the spoonful. Cut the cooled base 2 x horizontally. Spread the jam evenly on the bottom 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 all around with brittle about 1/2 hour before serving. S

4. 4

   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 all around with brittle about 1/2 hour before serving. S

5. 5

   2 1/2 hours waiting time

Nutrition Facts

KCAL
490 kcal

CARBS
47 g

FATS
31 g

PROTEINS
5 g