wreath of Frankfurt

Name: wreath of Frankfurt
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 7-10 Tbsp ingredients; 200 g Butter or margarine; 200 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 4 Eggs (size M); 200 g Flour; 100 g Cornstarch; 3 TSP Baking Powder; 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp Flour; 1 1/2 packs Pudding powder "Vanilla Flavor"; 50 g Sugar; 3/4 l Milk; 375 g Butter; 125 g Currant Jelly; 50 g Marzipan raw mass; 1 TABLESPOON Icing sugar; 1 TABLESPOON finely chopped pistachio kernels; 12 Maraschino cherries; 7-10 Tbsp Cling film

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

7-10 Tbsp ingredients
200 g Butter or margarine
200 g Sugar
1 pinch Salt
1 package Vanillin sugar
4 Eggs (size M)
200 g Flour
100 g Cornstarch
3 TSP Baking Powder
7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp Flour
1 1/2 packs Pudding powder "Vanilla Flavor"
50 g Sugar
3/4 l Milk
375 g Butter
125 g Currant Jelly
50 g Marzipan raw mass
1 TABLESPOON Icing sugar
1 TABLESPOON finely chopped pistachio kernels
12 Maraschino cherries
7-10 Tbsp Cling film

Directions

1
Preparation. Cream fat, sugar and vanilla sugar. Stir in eggs one after the other. Mix flour, cornstarch and baking powder and stir in by the spoonful. Pour the dough into a greased ring form (24 cm Ø) lightly sprinkled with breadcrumbs.
2
Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for 40-45 minutes. Turn the cake onto a cake rack and let it cool down. For the filling, stir pudding powder and sugar into 8 tablespoons of milk until smooth.
3
Bring the rest of the milk to the boil, add the mixed pudding powder and bring to the boil while stirring. Pour into a bowl and allow to cool while stirring several times. In the meantime, cut the cake horizontally three times.
4
Cream butter, stir in the cooled vanilla pudding by the spoonful. Spread the lower cake ring with the jelly, place the second ring on top and spread with 1/4 of the butter cream.
5
Place the third base on top and fill in the same way. Cover with the last bottom. Spread the rest of the cream all around, keeping 2-3 tablespoons of cream for decoration. Fill these into a piping bag with star-shaped spout and chill.
6
Knead marzipan and icing sugar, roll out 4 mm between 2 layers of cling film. Cut out 12 crescents, place them on the cake, squirt a dab of buttercream in the middle and decorate each with a drained maraschino cherry.
7
Results in about 20 pieces.