wreath of Frankfurt

Name: wreath of Frankfurt
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 1 package Pudding powder "Vanilla flavour" (for 1/2 l milk; for cooking); 275 g Sugar; 450 ml + 10 tablespoons milk; 400 g Butter; 1 pinch Salt; 1 package Vanillin sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 5 Eggs (size M); 225 g Flour; 75 g Cornstarch; 1 package Baking Powder; 100 g flaked almonds; 200 g Currant Jelly; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Mint; 7-10 Tbsp Cling film; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

1 package Pudding powder "Vanilla flavour" (for 1/2 l milk; for cooking)
275 g Sugar
450 ml + 10 tablespoons milk
400 g Butter
1 pinch Salt
1 package Vanillin sugar
7-10 Tbsp grated rind of 1 untreated lemon
5 Eggs (size M)
225 g Flour
75 g Cornstarch
1 package Baking Powder
100 g flaked almonds
200 g Currant Jelly
2 TABLESPOONS Icing sugar
7-10 Tbsp Mint
7-10 Tbsp Cling film
7-10 Tbsp Fat and breadcrumbs

Directions

1
For the buttercream, stir pudding powder, 75 g sugar and 5 tablespoons of milk until smooth. Bring 450 ml milk to the boil, stir in the pudding powder. Bring to the boil again and simmer at low heat for about 1 minute. Put the pudding in a bowl, cover directly with foil and let it cool down at room temperature. Store 250 g butter also at room temperature. Cream 150 g butter, salt, 200 g sugar and vanilla sugar with the whisk of the hand mixer. Add lemon zest.
2
Stir in eggs one after the other. Mix flour, starch and baking powder and stir alternately with 5 tablespoons of milk into the fat-egg mixture. Grease a ring form (24 cm Ø, 2 litres capacity) well and sprinkle with breadcrumbs. Pour in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Let cool slightly on a cake rack. Turn out of the tin and let cool completely. In the meantime, roast the flaked almonds in a pan without fat until golden brown. Remove from the pan and set aside. Whisk the butter, which has been stored at room temperature, until creamy white (approx. 15 minutes). Stir in the pudding by the spoonful. Stir the jelly until smooth. Cut the cooled base 2 times horizontally.
3
In the meantime, roast the flaked almonds in a pan without fat until golden brown. Remove from the pan and set aside. Whisk the butter, which has been stored at room temperature, until creamy white (approx. 15 minutes). Stir in the pudding by the spoonful. Stir the jelly until smooth. Cut the cooled base 2 times horizontally. Spread the jelly evenly on the bottom cake layer. Spread 1/4 of the cream on the jelly and smooth it down. Place the second cake layer on top and spread with another quarter. Place the third base as a lid on top and spread the rest of the cream all around. Sprinkle the flaked almonds all around. Put the wreath in a cool place for about 2 hours. Before serving, sprinkle with icing sugar and decorate with mint as desired.
4
Spread the jelly evenly on the bottom cake layer. Spread 1/4 of the cream on the jelly and smooth it down. Place the second cake layer on top and spread with another quarter. Place the third base as a lid on top and spread the rest of the cream all around. Sprinkle the flaked almonds all around. Put the wreath in a cool place for about 2 hours. Before serving, sprinkle with icing sugar and decorate with mint as desired.
5
waiting time approx. 2 hours