Frankfurter-Kranz-Cuts

Ingredients

Directions

1. 1

   Stir pudding powder, 4 tablespoons of milk and 2 tablespoons of sugar until smooth. Bring the remaining milk to the boil, stir in the pudding powder and bring to the boil again briefly. Cover with foil to prevent skin formation and allow to cool.

2. 2

   In the meantime, separate the eggs. Beat the egg white until stiff and allow the remaining sugar to trickle in. Beat the egg yolks one after the other. Mix flour and starch, sieve onto the egg foam and fold in loosely.

3. 3

   Spread evenly on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200°C/ gas: level 3) for about 10 minutes. Turn the sponge cake plate off the baking tray, carefully remove the baking paper.

4. 4

   Allow the sponge cake to cool and cut into four 9-10 cm wide strips. Cream butter. Stir the pudding and fold it into the butter by the spoonful. Spread a thin layer of butter cream on one sponge cake strip and cover with a second strip.

5. 5

   Put some buttercream in a piping bag with perforated spout and squirt four strips lengthwise onto the second sponge cake. Chill for about 10 minutes. Warm up the jelly and let it cool down. Pour into a freezer bag and squirt between the cooled buttercream strips.

6. 6

   Spread a thin layer of butter cream on the remaining sponge cake strips and place on top of each other. Spread the cake all around with butter cream, sprinkle with brittle and mark 10 pieces (approx. 3 cm wide) on top.

7. 7

   Pour the rest of the buttercream into a piping bag with star-shaped spout and decorate each piece with a cream curl. Halve the cherries and place them on the curls. Put the cake in a cool place for about 2 hours. Cut into the pre-marked pieces with a knife.

8. 8

   Results in about 10 pieces.