Frankfurt wreath with raspberry jelly and sour cream

Name: Frankfurt wreath with raspberry jelly and sour cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 150 g Butter or margarine; 1 pinch Salt; 325 g Sugar; 2 packages Vanillin sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 5 Eggs (size M); 225 g Flour; 125 g Cornstarch; 1 package Baking Powder; 4-5 Tbsp Milk; 2 packages (250 g each) frozen raspberries; 2 TABLESPOONS Lemon juice; 500 g Schmand; 2 1/2 (200 g each) Cup of whipped cream; 2 packages Sauce powder "Vanilla flavour" (without cooking); 200 g flaked almonds; 7-10 Tbsp Raspberries and mint leaves; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

150 g Butter or margarine
1 pinch Salt
325 g Sugar
2 packages Vanillin sugar
7-10 Tbsp grated rind of 1 untreated lemon
5 Eggs (size M)
225 g Flour
125 g Cornstarch
1 package Baking Powder
4-5 Tbsp Milk
2 packages (250 g each) frozen raspberries
2 TABLESPOONS Lemon juice
500 g Schmand
2 1/2 (200 g each) Cup of whipped cream
2 packages Sauce powder "Vanilla flavour" (without cooking)
200 g flaked almonds
7-10 Tbsp Raspberries and mint leaves
7-10 Tbsp Fat and breadcrumbs

Directions

1
Cream fat, salt, 200 g sugar and 1 packet of vanilla sugar with the whisks of the hand mixer. Add lemon zest. Stir in the eggs one by one. Mix flour, 75 g starch and baking powder and stir into the fat-egg mixture alternately with the milk. Grease a springform pan (26 cm Ø) with a tube bottom insert and sprinkle with breadcrumbs. Fill in the dough and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 30-35 minutes.
2
Let cool slightly on a cake rack. Remove from the tin, turn over and let cool completely. Defrost the raspberries and puree. Put them in a pot with lemon juice, 75 g sugar and remaining vanillin sugar and bring to the boil while stirring. Mix the remaining starch and 7-8 tablespoons of water and thicken the raspberries with it. Simmer over low heat for about 5 minutes while stirring. Leave to cool down a little. Mix the sour cream and the remaining sugar with the whisk of the hand mixer. Add 2 cups of cream while stirring. Then pour in the sauce powder and beat until stiff. Cut the cake twice horizontally. Spread the raspberry jelly on the lower cake base and smooth it down. Chill for about 15 minutes. Spread about 1/4 of the vanilla cream on the raspberry jelly and smooth it down.
3
Mix the sour cream and the remaining sugar with the whisk of the hand mixer. Add 2 cups of cream while stirring. Then pour in the sauce powder and beat until stiff. Cut the cake twice horizontally. Spread the raspberry jelly on the lower cake base and smooth it down. Chill for about 15 minutes. Spread about 1/4 of the vanilla cream on the raspberry jelly and smooth it down. Place the second base on top and spread another quarter of the cream on top. Place the third cake layer on top and spread the rest of the cream all around. Roast the flaked almonds in a pan without fat until golden brown and sprinkle all around the wreath. Chill for about 1 hour. Whip remaining cream until stiff, fill into a piping bag and spray 6 tuffs onto the wreath. Decorate with raspberries and mint to taste. Results in about 20 pieces
4
Place the second base on top and spread another quarter of the cream on top. Place the third cake layer on top and spread the rest of the cream all around. Roast the flaked almonds in a pan without fat until golden brown and sprinkle all around the wreath. Chill for about 1 hour. Whip remaining cream until stiff, fill into a piping bag and spray 6 tuffs onto the wreath. Decorate with raspberries and mint to taste. Results in about 20 pieces