A cake recipe for all foodies:

Preheat the stove to 200 °C. Separate egg whites and egg yolks. Beat the egg yolks with the sugar, vanilla sugar and lukewarm water until smooth. Whip the egg whites until very stiff and then add to the egg yolk mixture form, then sift the flour mixed with cornstarch (maizena) and baking powder on top and mix everything together gently.

Pour the dough into a greased Frankfurter Kranz pan or a sponge cake pan, and bake at 200 °C for half an hour. Then cool on a wire rack.

For the cream, all ingredients must be at room temperature. Take 6 tbsp. of the 800 ml milk and mix the custard powder with it. Now bring the milk to a boil and stir in the mixed powder. Cool to room temperature (stir occasionally to prevent a skin from forming). Now beat the butter with the sugar until creamy, then add the pudding by the spoonful while mixing on the spot. Finally, add the rum gradually and stir well with the cream.

For the brittle, melt the butter in a frying pan, then add the sugar and stir until it becomes liquid. Add the almond kernels and heat gently, stirring, until they are light brown. Remove from the stove and place on a cold plate, previously rinsed with cold water or rubbed with a little oil, to cool.

Divide the base into four layers

Frankfurter Kranz

Dough:

Cream:

For the brittle:

Furthermore:

Instructions:

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