Frankfurter Kranz

Try this delicious cake recipe:

From the ingredients listed, prepare a loose sponge, pour it into a greased small ring mold and bake it for 50 minutes at medium heat. While the wreath is cooling, make the cream. Mix the pudding powder with a little milk, salt and sugar, heat the remaining milk and stir in the mixed pudding powder. Bring to the boil. Cool the pudding in a cold water bath, stirring frequently.

For the brittle, coat parchment paper with oil. Melt butter and sugar in a frying pan and roast until golden. Then add the chopped almonds, spread the mixture on the parchment paper, let it cool and crush the brittle with a rolling pin.

The vanilla pudding that has cooled in the meantime is now folded by the spoonful into the creamy butter.

Cut the cooled wreath two or three times and fill it with apricot jam and the vanilla buttercream. A little cream is left for the garnish. Spread buttercream all around the outside of the wreath and sprinkle with the brittle. On top of the wreath, place the buttercream curls and on top of them the cherries.

If desired, the vanilla buttercream can be refined with 2 teaspoons of rum, and the bases can also be drizzled with a little rum.

If possible, the Frankfurter Kranz should only be cut the following day, as

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