For the dough, stir the fat, sugar, vanillin sugar and lemon zest until creamy. Stir in eggs. Mix flour, starch, baking powder and gingerbread spice and stir in. Pour the dough into a greased and breadcrumbed wreath mould (26 cm Ø).
Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 50 minutes. Leave to stand briefly in the pan, then turn out onto a cake rack and allow to cool. For the filling, stir 5 tablespoons of milk and pudding powder until smooth.
Boil up the rest of the milk, stir in the pudding powder, bring to the boil and allow to cool. Bring cherries and juice to the boil. Stir starch and 3 tablespoons of water until smooth, add to the cherries and bring to the boil. Season to taste with 2 tablespoons of sugar and let it cool down.
Cut the wreath once. Place the cherries on the bottom and let them cool down. Pass the vanilla pudding through a sieve. Beat the clarified butter and remaining sugar until fluffy. Stir in the pudding by the spoonful.
Spread some buttercream on the cherries, put the lid on. Pour 4 tablespoons of cream into a piping bag with a perforated spout. Spread the rest of the cream all around the wreath and decorate with brittle and pastry as desired.
Spray buttercream as spots on the wreath and decorate with cherries. Results in about 24 pieces.