wreath of Frankfurt

AUTHOR
Kate Willis
DIFFICULTY
easy
RATING
4 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 18
  • 250 g soft butter or margarine
  • 300 g Sugar
  • 1 pinch Salt
  • 5 Eggs (size M)
  • 350 g Flour
  • 50 g Cornstarch
  • 1 package Baking Powder
  • 4 TABLESPOONS Milk
  • 2 small banana
  • 6 TABLESPOONS Lemon juice
  • 450 g cherry jam
  • 50 g Dark chocolate coating
  • 2 packages Cream stabiliser
  • 2 packages Vanillin sugar
  • 600 g Whipped cream
  • 2-3 TABLESPOONS Chocolate Rolls
  • 7-10 Tbsp Grease

Directions

  1. 1

    Cream fat, sugar and salt. Stir in the eggs one after the other. Mix flour, starch and baking powder. Sift over the fat cream and stir in briefly, alternating with the milk. Peel and chop 1 banana. Sprinkle with 3 tablespoons of lemon juice. Carefully fold the banana into the dough.

  2. 2

    Fill the dough into a greased tube bottom form (26 cm Ø) and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-45 minutes. Leave to cool in the mould for 10 minutes, then turn out of the mould and allow to cool. Cut the bottom three times horizontally. Stir jam until smooth. Spread about 1/3 of the jam on the bottom cake layer. Place the second base on top and spread 1/3 of the jam on top. Place the third base on top and spread the rest of the jam on top. Place the top cake layer on top. Chop the chocolate coating and melt over a warm water bath. Peel and slice 1 banana. Sprinkle with 3 tablespoons of lemon juice. Mix cream setting and vanillin sugar.

  3. 3

    Place the third base on top and spread the rest of the jam on top. Place the top cake layer on top. Chop the chocolate coating and melt over a warm water bath. Peel and slice 1 banana. Sprinkle with 3 tablespoons of lemon juice. Mix cream setting and vanillin sugar. Whip the cream until stiff, while letting the cream firmer trickle in. Fill about 1/3 of the cream into a piping bag with a large star-shaped spout. Spread the remaining cream on the wreath. Sprinkle with chocolate rolls. Spray tuffs onto the wreath and chill. Dab the banana dry, spread some slices with the chocolate and let them dry. Decorate the wreath with the banana slices

  4. 4

    Whip the cream until stiff, while letting the cream firmer trickle in. Fill about 1/3 of the cream into a piping bag with a large star-shaped spout. Spread the remaining cream on the wreath. Sprinkle with chocolate rolls. Spray tuffs onto the wreath and chill. Dab the banana dry, spread some slices with the chocolate and let them dry. Decorate the wreath with the banana slices

Nutrition Facts

KCAL
470 kcal
CARBS
55 g
FATS
26 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCakeCake

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