Frankfurt wreath with butter cream and brittle

Name: Frankfurt wreath with butter cream and brittle
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 1 1/2 packs Pudding powder "vanilla flavour" (for 1/2 l milk each; for cooking); 320 g Sugar; 800 ml Milk; 525 g Butter; 1 pinch Salt; 1 package Vanillin sugar; 5 Eggs (size M); 200 g Flour; 100 g Cornstarch; 1 package Baking Powder; 225 g Currant Jelly; 100 g Hazelnut brittle; 10 Cherries; 7-10 Tbsp Cling film; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

1 1/2 packs Pudding powder "vanilla flavour" (for 1/2 l milk each; for cooking)
320 g Sugar
800 ml Milk
525 g Butter
1 pinch Salt
1 package Vanillin sugar
5 Eggs (size M)
200 g Flour
100 g Cornstarch
1 package Baking Powder
225 g Currant Jelly
100 g Hazelnut brittle
10 Cherries
7-10 Tbsp Cling film
7-10 Tbsp Fat and breadcrumbs

Directions

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 directly with foil and let it cool down at room temperature. Store 375 g butter also at room temperature. For the dough, whisk 150 g butter, salt, 200 g sugar and vanillin sugar with the whisk of the hand mixer until foamy. Stir in the eggs one after the other.
2
Mix flour, starch 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 breadcrumbs. Pour in the dough and smooth it down. 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 the butter, which has been stored at room temperature, until creamy white (approx. 15 minutes) using the whisk of the hand mixer. Stir in the pudding by the spoonful. Stir the jelly until smooth. Cut the cooled base 2 times horizontally. Spread the jelly evenly on the bottom cake layer. Spread 1/4 of the cream on the jelly and smooth it down. Place the second cake layer on top and spread with another quarter.
3
Stir in the pudding by the spoonful. Stir the jelly until smooth. Cut the cooled base 2 times horizontally. Spread the jelly evenly on the bottom cake layer. Spread 1/4 of the cream on the jelly and smooth it down. Place the second cake layer on top and spread with another quarter. Place the third base as a lid on top of the jelly. Pour some cream into a piping bag with a star-shaped spout. Spread the remaining cream all around. Sprinkle the brittle all around the rim. Decorate with the remaining cream. Halve the cherries and place them on the tuffs. Put the wreath in a cool place for about 2 hours.
4
Place the third base as a lid on top of the jelly. Pour some cream into a piping bag with a star-shaped spout. Spread the remaining cream all around. Sprinkle the brittle all around the rim. Decorate with the remaining cream. Halve the cherries and place them on the tuffs. Put the wreath in a cool place for about 2 hours.
5
waiting time approx. 2 hours