Frankfurter Wreath

A specialty from Germany that you can now prepare yourself!

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 67 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 16

Ingredients

Decoration

  • 100 kg Nuts, hazelnuts

  • 3 spoons cherries, fresh

  • 200 ml Sweet cream

Dough

  • 6 pieces Egg, fresh

  • 200 g Butter, unsalted

  • 300 g Sugar, white

  • 1 pinch Salt, table

  • 1 teaspoon Lemon zest, fresh

  • 300 g Flour, Wheat, bread flour

  • 100 g Koruzni škrob

  • 1 bag Baking powder

Filling

  • 1 bag Pudding, vanilla

  • 0.5 l Milk, skimmed

  • 100 g Sugar, white

  • 250 g Butter, unsalted

Za model

  • 1 spoon Flour, Whole wheat

  • 1 spoon Butter, unsalted

Steps

  1. Preheat the oven to 180 degrees Celsius. Grease the mold with butter and lightly dust it with flour. Cut the butter into pieces and cream it in a large bowl using an electric mixer. Add sugar, salt, and lemon zest. Beat the eggs and separate the yolks from the whites. Gradually mix the yolks into the butter mixture one by one. Mix until a frothy egg-butter mixture forms. In another bowl, mix together the flour, cornstarch, and baking powder.

  2. Gradually mix the flour mixture into the egg-butter mixture, adding it spoon by spoon. In a separate bowl, beat the egg whites into stiff peaks using the electric mixer, then gently fold them into the batter with a hand whisk. Pour the prepared batter into the mold and bake in the preheated oven for 60 minutes.

  3. Once the cake is baked, let it cool in the mold for a while, then turn it out onto a wire rack to cool completely. For the filling, prepare vanilla pudding according to the instructions on the package using milk, sugar, and pudding powder. Cool the pudding slightly in a cold water bath, stirring frequently. In a separate bowl, cream the butter using the electric mixer, then gradually mix it into the pudding spoon by spoon.

  4. Once the cake has cooled, cut it horizontally into three layers. Spread the cream on the first layer, cover it with the second layer, and spread more cream on top. Cover with the third layer. Then, spread the remaining cream over the entire cake.

  5. In a bowl, whip the sweet cream until stiff and pipe it onto the cake as desired. Finally, sprinkle the cake with croquant. Decorate the cake with glazed cherries. Cut the cake into individual slices, serve on small plates, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 620.58 kcal
  • Fat: 58.99 g
    • Saturated Fat: 4.15 g
  • Carbohydrates: 16.43 g
    • Sugars: 4.4 g
  • Protein: 13.77 g
  • Fiber: 8.8 g

Advice

Use a cake mold (bundt pan) with a diameter of 26 cm. Glazed cherries can also be prepared at home.