Frankfurt wreath with sugar eggs

Ingredients

Directions

1. 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. 2

   Turn out onto a cake rack and let it cool down. Cut the ring twice horizontally. Stir the jam until smooth, spread on the bottom cake 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 with 40 g sugar and 2 sachets of vanillin sugar. Whip the cream until stiff, allowing the cream firmer to trickle in. Add the cream to the quark cream in 2 portions, mix briefly with the whisks of the hand mixer. Put some quark cream for decoration in a piping bag with star-shaped spout. Spread 1/3 of the cream on the jam. Pour the second base on top, spread 1/3 of the cream on top.

3. 3

   Mix the cream firmer with 40 g sugar and 2 sachets of vanillin sugar. Whip the cream until stiff, allowing the cream firmer to trickle in. Add the cream to the quark cream in 2 portions, mix briefly with the whisks of the hand mixer. Put some quark cream for decoration in a piping bag with star-shaped spout. Spread 1/3 of the cream on the jam. Pour the second base on top, spread 1/3 of the cream on top. Place the top cake layer on top. Spread the remaining cream on the wreath and sprinkle with brittle. Spray small nests on the wreath. Decorate with jelly or sugar eggs. Keep cold until serving

4. 4

   Place the top cake layer on top. Spread the remaining cream on the wreath and sprinkle with brittle. Spray small nests on the wreath. Decorate with jelly or sugar eggs. Keep cold until serving

5. 5

   waiting time approx. 2 hours