Frankfurt wreath with blueberries and sour cream

Ingredients

Directions

1. 1

   Cream butter, salt, 200 g sugar and vanillin sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, starch and baking powder and stir into the fat-egg-cream alternately with the milk. Grease a ring form (24 cm Ø, 2 litres capacity) well and sprinkle with breadcrumbs. Pour in the dough and smooth it down. Bake in the 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 it cool down completely

2. 2

   Defrost frozen blueberries, wash and sort fresh berries. Soak gelatine in cold water. Puree 500 g blueberries, set aside 200 g puree and other berries. Mix the remaining puree with 75 g sugar and sour cream. Squeeze gelatine well, dissolve. Stir a little sour cream into the gelatine, then stir everything into the rest of the cream. Cool until the cream begins to gel

3. 3

   Whip the cream until stiff, fold into the cream and chill again until the cream is almost gelled. Cut the cooled base 2 times horizontally. Stir the cream once more and put it into a piping bag with a perforated spout. Pour a good 1/3 of the cream onto the bottom cake base and place the middle cake base on top. Spray a good 1/3 of the cream onto the base and cover it with the top base, press down gently. Spray the rest of the cream onto the cake and chill for about 2 hours.

4. 4

   Put the mashed potatoes in a pot and bring to the boil. Stir the starch with 3 tbsp. water until smooth. Stir the starch into the puree and let it simmer for about 1 minute while stirring. Remove from the heat and allow to cool slightly. Carefully fold in the remaining berries. Let it cool down. Spread the thickened blueberries with a teaspoon on the wreath. Dust with icing sugar and chill until serving

5. 5

   waiting time approx. 4 hours