wreath of Frankfurt

Ingredients

Directions

1. 1

   For the buttercream, stir the pudding powder, 120 g sugar and 100 ml milk until smooth. Bring 650 ml milk to the boil, remove from the heat. Stir in the pudding powder and bring to the boil again while stirring. Let simmer for about 1 minute. Put the pudding in a bowl, cover the surface directly with foil and let it cool down at room temperature. Mix 250 g butter, 250 g sugar, salt and vanilla sugar for about 8 minutes with the whisks of the hand mixer until creamy. Stir in eggs one at a time.

2. 2

   Mix flour, starch and baking powder and stir into the fat egg mass alternately with the cream. Grease a ring form (2.8 litres capacity) and dust with flour. Pour in the dough and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes. Take out the cake and let it rest in the form for about 10 minutes. Turn out onto a cake rack and let it cool down. Whip 375 g room-warm butter with the whisk of the hand mixer until creamy white (approx. 15 minutes). Stir 300 g jam until smooth. Stir the pudding until smooth, stir in the butter by the spoonful. Put some cream for decoration in a piping bag with star-shaped spout. Cut the cooled base 2 x horizontally. Spread the jam evenly on the bottom and middle cake base. Spread 1/4 of the cream on each jam and smooth it down (preferably with a hot spoon or pallet). Place the middle base on the lower one.

3. 3

   Stir the pudding until smooth, stir in the butter by the spoonful. Put some cream for decoration in a piping bag with star-shaped spout. Cut the cooled base 2 x horizontally. Spread the jam evenly on the bottom and middle cake base. Spread 1/4 of the cream on each jam and smooth it down (preferably with a hot spoon or pallet). Place the middle base on the lower one. Cover with the third base. Spread the rest of the cream all around the jam and refrigerate for at least 2 hours. Roast the flaked almonds in a pan without fat, take them out. Sprinkle almond flakes on the outside and inside of the wreath. Spray tuffs onto the wreath with the rest of the cream. Heat 40 g jam, pass through a sieve. Decorate tuffs alternately with raspberries and jam

4. 4

   Cover with the third base. Spread the rest of the cream all around the jam and refrigerate for at least 2 hours. Roast the flaked almonds in a pan without fat, take them out. Sprinkle almond flakes on the outside and inside of the wreath. Spray tuffs onto the wreath with the rest of the cream. Heat 40 g jam, pass through a sieve. Decorate tuffs alternately with raspberries and jam