wreath of Frankfurt
easy
120 mins
120 mins
Ingredients
- 250 g Butter or margarine
- 250 g Sugar
- 1 package Vanillin sugar
- 7-10 Tbsp grated rind of 1 untreated lemon
- 4 Eggs (size M)
- 250 g Flour
- 50 g Cornstarch
- 3 deleted Tsp Baking Powder
- 150 g chopped almonds
- 100 g Sugar
- 1 TABLESPOON Butter
- 7-10 Tbsp For the cream :
- 3/8 l Milk
- 1 Vanilla pod
- 6 Egg Yolk
- 125 g Sugar
- 375 g Butter
- 200 g Raspberry jam (or jelly)
- 8 Cherries
- 7-10 Tbsp Fat and breadcrumbs
Directions
- 1
Cream fat, sugar, vanillin sugar and grated lemon peel. Then add the eggs bit by bit and mix well. Mix flour, cornstarch and baking powder and stir into the dough briefly.
- 2
Grease a wreath mould (24 cm Ø), sprinkle with breadcrumbs and fill in the dough evenly. Bake in a bird heated oven (electric cooker: 175 °C/ gas: level 2) for approx. 45 minutes. Let the finished wreath rest in the pan for about 10 minutes, then turn out of the pan and let it cool down on a cake rack.
- 3
For the brittle, caramelise almonds, sugar and butter in a pan. Put the brittle mixture on an oiled aluminium foil and let it cool down. For the crème, bring milk, vanilla pulp and vanilla pod to the boil in a saucepan.
- 4
Beat the egg yolks and sugar. Gradually add the hot milk, stirring vigorously. Pour the egg milk back into the pot and heat it up with a rubber scraper, stirring constantly, until the mixture begins to thicken.
- 5
(The cream must not boil up.) Remove cream from the stove immediately and stir in a cold water bath at room temperature. Beat the softened butter at the highest setting for 10-12 minutes with a whisk of the hand mixer or even better in a food processor until foamy.
- 6
The butter must have a creamy texture and look white. Slowly stir the vanilla cream into the butter by the spoonful. Cut the wreath twice (or cut it into 2 pieces with a thread).
- 7
Then fill with just under half of the buttercream and with the jam. Spread the wreath all around with buttercream. The best way to smooth it down is to use a large knife, which is dipped into hot water over and over again.
- 8
Put the brittle in a freezer bag and crush it with a rolling pin. Place the wreath on aluminium foil or parchment paper and sprinkle the brittle all around the cake. Use a dough scraper to lift up some brittle and press it against the edge of the cake from bottom to top.
- 9
Pour the rest of the buttercream into a piping bag with star-shaped spout and decorate the wreath with eight large buttercream tuffs. Decorate each tuff with a cherry. Refrigerate the Frankfurt wreath for at least 1 hour.
- 10
Results in about 20 pieces.
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