Frankfurt wreath with cherry compote

Ingredients

Directions

1. 1

   For the dough, beat the fat, vanillin sugar and sugar with the whisk of the hand mixer until foamy. Stir in the eggs bit by bit. Mix flour, cornstarch and baking powder, sieve onto the fat egg mass and stir in.

2. 2

   Add the remaining milk and stir in. Pour the dough into a greased, floured ring cake tin and bake in a preheated oven (electric range: 175 °C / gas: level 2) for approx. 30 minutes. Take the cake out of the oven, turn onto a cake rack and let it cool down.

3. 3

   For the cream, stir 5 tablespoons of milk, sugar and pudding powder until smooth. Bring the remaining milk to the boil, stir in the pudding powder and bring to the boil again. Cover and allow to cool at room temperature, covering the surface with cling film.

4. 4

   Drain the cherries on a sieve, collecting the juice. Mix four tablespoons of cherry juice, remaining sugar and sauce powder. Bring the rest of the cherry juice to the boil, stir in the sauce powder, bring to the boil again and fold in the cherries, up to 8 pieces, for decoration.

5. 5

   Cut the bottom once. Spread the compote on the lower bottom and let it cool down. For the cream, whisk the fat with the whisk of the hand mixer for about 10 minutes until creamy. Stir in vanilla pudding by the spoonful.

6. 6

   Spread 1/3 of the buttercream on the cherry compote, place the top layer on top and coat the wreath with the remaining buttercream. Sprinkle the cake with brittle. Whip the cream until stiff, fill it into a piping bag with star-shaped spout and spray tuffs onto the wreath.

7. 7

   Place the remaining cherries on the tuffs. Results in about 20 pieces.