Strawberry wreath in the style of \"Frankfurter Kranz\"

AUTHOR
Isreal Robertson
DIFFICULTY
easy
RATING
4 5
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 1
  • 7-10 Tbsp ingredients
  • 250 g Flour
  • 225 g Sugar
  • 2 packages Vanillin sugar
  • 7-10 Tbsp grated rind of 1 untreated lemon
  • 1 1/2 TSP. Baking Powder
  • 4 Eggs (size M)
  • 100 ml Oil
  • 1 pinch Salt
  • 1/2 l Milk
  • 1 package Pudding powder "Vanilla Flavor"
  • 250 g Butter
  • 200 g Strawberry Jam
  • 250 g Strawberries
  • 7-10 Tbsp Mint leaves
  • 7-10 Tbsp Fat and breadcrumbs
  • 7-10 Tbsp Cling film
  • 7-10 Tbsp Freezer bag

Directions

  1. 1

    Mix flour, 175 g sugar, 1 sachet vanilla sugar, lemon zest and baking powder in a bowl. Separate the eggs. Mix egg yolks, oil and 100 ml water well, pour into the bowl and mix the ingredients to a smooth dough.

  2. 2

    Beat egg whites and salt until stiff and carefully fold into the dough. Grease a Frankfurter-Kranz baking tin (2 1/2 litres capacity and 26 cm Ø) and sprinkle with breadcrumbs. Pour the dough into the form and bake in a preheated oven (electric range: 175°C/ gas: level 2) for approx. 40 minutes.

  3. 3

    Let the floor cool down. Meanwhile, stir 4 tablespoons of milk, 2 tablespoons of sugar and pudding powder until smooth. Boil up the rest of the milk. Stir in pudding powder and bring to the boil again. Let the pudding cool down covered with foil.

  4. 4

    Cream softened butter (must be at the same temperature as the pudding, otherwise the butter cream will curdle easily), remaining sugar and vanilla sugar. Stir in the cooled pudding well by the spoonful.

  5. 5

    Once the pudding is mixed in, do not stir. Cut the base twice. Spread 2/3 of the jam on the 2 lower bases and cover with half of the buttercream. Place the cake layers on top of each other.

  6. 6

    Pour the buttercream for the spots into a piping bag with a star-shaped spout. Spread the rest of the buttercream around the rim, making it slightly wavy. Spray dots onto it. Warm up the rest of the jam, pass through a sieve and allow to cool slightly.

  7. 7

    Washing and cleaning strawberries. Cut some strawberries in half and put them into the tuffs. Cut the rest into slices and place them on the edge. Fill jam into a freezer bag, cut off a small corner.

  8. 8

    Sprinkle the wreath with the jam and refrigerate for about 1 hour. Serve decorated with the mint leaves. Makes about 16 pieces.

Nutrition Facts

KCAL
370 kcal
CARBS
39 g
FATS
22 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesCakeCake

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