Frankfurt wreath with strawberry rhubarb compote

Ingredients

Directions

1. 1

   For the buttercream, stir the pudding powder, 50 g sugar and 75 ml milk until smooth. Bring 650 ml milk to the boil, stir in the pudding powder. Bring to the boil again and simmer over low heat for about 1 minute, stirring continuously. Put the pudding in a bowl, cover directly with foil and let it cool down at room temperature. Store 300 g butter also at room temperature. Cream 150 g butter, 200 g sugar, salt and 1 sachet vanilla sugar with the whisks of the hand mixer. Add lemon zest. Stir in the eggs one by one. Mix flour, starch and baking powder and stir alternately with 50 ml milk into the fat egg mass.

2. 2

   Fill the dough into a greased springform pan (26 cm Ø) sprinkled with flour with a tube bottom insert. Brush smooth. Bake in a preheated oven (electric: 175 °C/ gas: level 2/ convection oven 150 °C) for 30-35 minutes. Remove from the oven, place on a rack, let cool slightly, remove from the mould and allow to cool. In the meantime, roast the flaked almonds in a pan without fat until golden brown. Remove from the pan and set aside. In the meantime wash, clean, quarter and drain the strawberries. Clean, wash, drain and cut the rhubarb into pieces. Cut the cooled base twice. Put strawberries, rhubarb, 1 packet of vanilla sugar, 75 g sugar and apple juice in a pot and bring to the boil. Cover and simmer at low heat for 3-4 minutes (until the fruit crumbles). Meanwhile stir the groats powder and 7 tablespoons of water until smooth. Stir into the overcooked fruit, bring to the boil and simmer over a low heat, stirring continuously, for about 1 minute. Spread the groats evenly on the bottom cake layer. Let it cool down. Whip the butter stored at room temperature with the whisk of the hand mixer until creamy white (approx. 15 minutes). Stir in the pudding by the spoonful.

3. 3

   Cut the cooled base twice. Put strawberries, rhubarb, 1 packet of vanilla sugar, 75 g sugar and apple juice in a pot and bring to the boil. Cover and simmer at low heat for 3-4 minutes (until the fruit crumbles). Meanwhile stir the groats powder and 7 tablespoons of water until smooth. Stir into the overcooked fruit, bring to the boil and simmer over a low heat, stirring continuously, for about 1 minute. Spread the groats evenly on the bottom cake layer. Let it cool down. Whip the butter stored at room temperature with the whisk of the hand mixer until creamy white (approx. 15 minutes). Stir in the pudding by the spoonful. Spread just under 1/6 of the buttercream on the groats. Place the middle cake layer on top. Again spread 1/6 of the buttercream evenly on top. Place the lid on top. Spread the remaining buttercream loosely on the wreath. Put almond flakes all around the wreath. Put the wreath in a cool place for about 2 hours. Serve as you like, decorated with halved strawberries

4. 4

   Spread just under 1/6 of the buttercream on the groats. Place the middle cake layer on top. Again spread 1/6 of the buttercream evenly on top. Place the lid on top. Spread the remaining buttercream loosely on the wreath. Put almond flakes all around the wreath. Put the wreath in a cool place for about 2 hours. Serve as you like, decorated with halved strawberries

5. 5

   waiting time approx. 6 hours