wreath of Frankfurt

Ingredients

Directions

1. 1

   Grease the troughs of a donut savarin dish (8 troughs, each 6.5 cm Ø) and dust with flour. Preheat the oven (electric cooker: 175 °C/circulating air 150 °C/gas: see manufacturer).

2. 2

   For the dough, grind 50 g nuts in the universal chopper. Cream 120 g butter and 120 g sugar with the whisk of the mixer for about 4 minutes. Stir in eggs. Mix 100 g flour, ground nuts and baking powder.

3. 3

   Stir into the sugar and egg mixture. Fill half of the dough into a piping bag with a medium perforated spout. Pour into the wells. Bake in a hot oven for about 15 minutes. Let it rest for about 5 minutes, then lift it out of the wells and let it cool down.

4. 4

   Bake the rest of the dough in the same way.

5. 5

   For the brittle, roughly chop 75 g nuts. Roast briefly in a pan without fat. Take out. Caramelise 50 g sugar in the pan until golden. Turn the nuts in it. Put them on a sheet of baking paper and let them cool down.

6. 6

   For the cream, mix cream cheese, vanilla sugar and icing sugar with whisks. Stir in yoghurt by the spoonful.

7. 7

   Put the cake rings together, but straighten each ring on the bottom. First spread jelly on the cut surface of 8 rings, then spread approx. 1 tbsp. cream on each ring. Place the remaining rings with the cut surface on top and press down gently.

8. 8

   Spread the double cake rings on the upper half all around with cream. Chill for at least 1 hour.

9. 9

   Roughly chop the macadamia brittle and cherries and sprinkle on the wreaths.