Classic Frankfurt wreath

For 16 pieces
  • 1 1/2 packet pudding powder 'vanilla -Taste 'for cooking
  • 370 g Sugar
  • 750 ml Milk
  • 625 g soft butter
  • 1 pinch salt
  • 1 packet Bourbon -Vanilla sugar
  • 6 Eggs (size M)
  • 350 g flour
  • 75 g Cornstarch
  • 1 packet baking powder
  • 100 g whipped cream
  • 1 glass ( 340 g) raspberry jam
  • 100 g Hazelnut-Kr okant
  • 12–16 fresh raspberries
  • Fat and flour
  • cling film
105 minutes
very easy
For the buttercream, stir in custard powder, 120 g sugar and 100 ml milk until smooth. Bring 650 ml milk to the boil, remove from the stove. Stir in the mixed pudding powder, bring to the boil while stirring and simmer for about 1 minute.
Put the pudding in a bowl, cover the surface with foil and let it cool at room temperature.
For the dough, stir 250 g butter, 250 g sugar, salt and vanilla sugar for about 8 minutes with the whisk of the hand mixer until creamy. Stir in eggs one at a time. Mix the flour, starch and baking powder and stir alternately with the cream into the fat egg mixture.
Grease a ring shape (2.8 liter capacity) and dust with flour. Pour in batter. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for about 40 minutes. Remove the cake and let it rest in the tin for about 10 minutes.
Turn out onto a wire rack and let cool down.
Beat 375 g of butter at room temperature with the whisk of the hand mixer for about 15 minutes until creamy-white. Beat the pudding until smooth, stir into the butter, tablespoon at a time. Beat the jam until smooth. Cut the cooled base twice horizontally.
Spread the jam evenly on the lower and middle base. Spread about 1/4 of the cream on each. Layer the floors again. Spread the rest of the cream all around and chill for at least 2 hours.
Sprinkle the wreath outside and inside with brittle. Sort the raspberries. Decorate cakes with itand cut into pieces.
1 piece approx:
  • 660 kcal
  • 2770 kJ
  • 8 g ​​protein
  • 40 g fat
  • 67 g carbohydrates


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