Frankfurt wreath with strawberry jam and vanilla cream

Name: Frankfurt wreath with strawberry jam and vanilla cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 250 g soft butter or margarine; 240 g Sugar; 3 packages Vanillin sugar; 1 pinch Salt; 5 Eggs (size M); 300 g Flour; 50 g Cornstarch; 1 package Baking Powder; 4 TABLESPOONS Milk; 200 g Strawberry jam; 500 g Low-fat curd; 1 package Dessert sauce powder "Vanilla flavor; 2 packages Cream stabiliser; 500 g Whipped cream; 100 g Hazelnut brittle; 7-10 Tbsp Lemon balm; 7-10 Tbsp Fat and flour

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

250 g soft butter or margarine
240 g Sugar
3 packages Vanillin sugar
1 pinch Salt
5 Eggs (size M)
300 g Flour
50 g Cornstarch
1 package Baking Powder
4 TABLESPOONS Milk
200 g Strawberry jam
500 g Low-fat curd
1 package Dessert sauce powder "Vanilla flavor
2 packages Cream stabiliser
500 g Whipped cream
100 g Hazelnut brittle
7-10 Tbsp Lemon balm
7-10 Tbsp Fat and flour

Directions

1
Cream the fat, 200 g sugar, 1 packet of vanillin sugar and salt. Stir in the eggs one by one. Mix flour, cornstarch and baking powder, stir into the mixture alternately with the milk. Grease a ring mould (2.8 litres capacity) and dust with flour. Pour in the dough and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes. Let the cake rest in the pan for about 10 minutes.
2
Turn out onto a cake rack and let it cool down. Cut the ring twice horizontally. Stir the jam until smooth, except for 3 tablespoons for decorating, spread everything on the bottom base. Stir the curd with the whisk of the hand mixer until smooth, pouring in the sauce powder. Stir for about 1 minute. Mix the cream firmer, 40 g sugar and 2 sachets of vanillin sugar. Whip the cream until stiff, allowing the mixture to trickle in. Stir the cream in 2 portions with the whisk of the hand mixer into the quark mixture. Spread 1/3 of the cream on the jam. Pour the second cake layer on top, spread 1/3 of the cream on top. Place the upper cake layer on top. Spread the remaining cream on the wreath and sprinkle with brittle.
3
Whip the cream until stiff, allowing the mixture to trickle in. Stir the cream in 2 portions with the whisk of the hand mixer into the quark mixture. Spread 1/3 of the cream on the jam. Pour the second cake layer on top, spread 1/3 of the cream on top. Place the upper cake layer on top. Spread the remaining cream on the wreath and sprinkle with brittle. Decorate with jam. Keep cool until serving
4
waiting time approx. 2 hours